Tuna Noodle Casserole

Taken from the SparkPeople cookbook by Meg Galvin

4 ounces whole-wheat noodles (or no-yolk egg noodles)
1/2 slice whole-wheat bread (I used one whole slice and it was better)
2 tbsp unsalted light butter
1/2 cup finely diced onions
1 1/2 cups finely diced mushrooms
2 Tbsp flour
1 tbsp fresh thyme or 1/3 tsp dried
1/2 tsp white or black pepper
1 1/2 cups nonfat milk
12 ounces reduced-sodium canned tuna, packed in water, drained
1/4 cup shredded Swiss cheese (or mozzarella--I used this and it was yummy!)
2 cups frozen peas and carrots


1.  Preheat the oven to 350. Prepare an 8" x 10" baking dish with nonstick cooking spray. Cook the noodles according to package directions (you'll want 2 cups of cooked noodles); place 1/2 slice of whole-wheat bread into a small food processor to grind into crumbs. (hand crumbling worked for me!)

2. Place the butter into a medium saucepan over moderate heat.  Once the butter is melted and hot, add the onions and mushrooms. Cook, stirring, until soft, about 2 minutes. Do not let the onions brown. Sprinkle the flour over the vegetables and stir to combine; cook for 1 minute. Add the thyme and pepper, and then add the milk. Stir until the mixture comes to a boil, then reduce to a simmer and cook for 2 to 3 minutes more.

3. Add the tuna, cheese, peas and carrots, and noodles to the pan and stir to combine. Transfer to the prepared baking dish and top with the breadcrumbs (I sprinkled a little bit more cheese on the top, too!) Bake for 15 to 20 minutes until bubbly. Serve warm.