Mom's Tuna Casserole (Semi-Healthy Version)

Chunk Light Tuna in Water
Egg Noodles ( can use no yolk egg noodles for less calories)
Cream of mushroom soup ( can use healthy choice for less calories)
Whole Wheat Flour
Butter
Milk
Shredded Chedder Cheese (you can also use no fat for low fat for less calories)

Pre-heat oven to 350. Bring 4 quarts of water to a boil. Add egg noodles and let boil for 7-8 minutes. Strain and let sit. I ADVISE YOU OPEN ALL CANS AHEAD OF TIME, AS WELL AS MEASURE OUT YOUR FLOUR AND MILK!! In a medium sauce pan, melt 1/2 stick of butter and slowly add wheat flour to make a rou. Add tuna so the rou picks up the tuna flavor. After a few stirs, add milk slowly to thin. Take off heat. Add cream of mushroom soup. My recipe calls for 1 1/2 cup of shredded cheddar cheese be mixed in creamy tuna mixture, but thats a matter of preference. Mix Well. In the same pot you used to boil the noodles, mix together the noodles and creamy tuna mixture. Pour all ingredients into a 9x13 pan and sprinkle the rest of the shredded cheddar cheese on top. Place in oven for about 20-30 minutes ( depending on how you like your cheese, if you like it gooey take it out around 20 minutes, if you like it crunchy take out around 30 minutes). My mother would always crunch up Lays Classic potato chips and sprinkle them on top, it is delicious, but if you can afford the calories, boy it is worth it!! Taste great re-heated too!Enjoy!

Number of Servings: 15

Recipe submitted by SparkPeople user RDANDTEQUALS3.