Tuna and Noodles Bake
| Yield: | 1 Servings |
| Categories: |
| 6 | oz | Yolk-free egg noodles |
| 1/2 | c | Plus 2 Tablespoons skim milk |
| 2 | tb | Flour |
| 3/4 | ts | Dry mustard |
| 2 | tb | Olive oil |
| 4 | Scallions; chopped | |
| 2 | Ribs celery; chopped | |
| 1 | c | Frozen peas |
| 1 | Red bell pepper; diced 1 cup sliced mushrooms | |
| 1/4 | ts | Dried thyme |
| 3/4 | c | Evaporated milk |
| 1 | cn | (6 1/8-oz) water-packed tuna, rinsed, drained, and flaked |
| 1 1/2 | oz | White Cheddar cheese; shredded (about 1/3 cup |
| 1/4 | ts | Low-fat wheat cracker crumbs or plain dried bread crumbs |
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