Tuna casserole

10 fl oz Milk, canned, evaporated, nonfat
1 can Tuna, Canned in Water, drained
3 cup Egg Noodles, enriched
1 cup, chopped Onions, raw
.5 serving 1 Med. Green Bell Pepper
2 stalk, large (11"-12" long) Celery, raw
4 serving cheese, Kraft Italian 5 cheese blend (1 oz or 1/4 cup)
0.25 cup Flour - Gold medal all purpose flour
3 tbsp Butter, unsalted
1 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend
0.5 tsp Mrs. Dash (R) Original Blend
0.13 cup Progresso Bread Crumbs - Italian Style
1 tsp Wyler's Sodium Free Chicken Flavor Boullion Powder (by STEPH2003)

Melt butter in saucepan Mix in flour and heat until bubbly and start to brown. Stir in evaporated milk. Cook over med heat until it is bubbly and starts to thicken. Stir in spices and cheese until melted. Set aside.
In non stick saute pan mix chopped onion, chopped bell pepper, chopped celery, Stir over med heat until crisp tender. Cook noodles as directed. Drain. Mix in to sauce the tuna and veggies.
Stir in cooked noodles. Add water if necessary to thin if to thick.
Place in casserole dish sprayed with cooking spray. Sprinkle with bread crumbs. Bake at 325 for 30-40 minutes or till hot and bubbly and slightly browned.

Serving Size: Serves 5 or 6

Number of Servings: 5

Recipe submitted by SparkPeople user ELAINE-7-CATS.