Tuna casserole (Diabetic cooking)

An old standby lightened up in calories and fat grams.

- 2 tablespoons finely chopped onion
- ½ cup chopped fresh mushrooms
- ½ cup diced red pepper
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 2 cups skim milk
- ½ teaspoon seasoned salt
- 1 teaspoon no-salt herb seasoning (such as Mrs. Dash)
- Freshly ground pepper, generous sprinkle
- 1 cup frozen peas, thawed and drained
- 6 oz. can of white tuna, packed in water, drained and broken into chunks
- 3 cups medium no-yolk noodles
- 3 qts water
- 1 whole wheat bread slice, processed into crumbs
- ½ cup grated light sharp cheddar cheese
- Fresh dill, for garnish

Sauté onion, mushrooms and red pepper in canola oil.

Sprinkle with flour, stir well.

Slowly add milk, stiring constantly, until boiled and just thickened.

Stir in seasoned salt, herb seasoning and pepper.

Remove from heat, stir in peas and tuna.

Cook noodles in boiling water until tender but firm, drain well.

Pour into greased 2 quart casserole, gently fold in tuna mixture.

Combine bread crumbs and cheese, sprinkle over casserole, cover and bake in 350F oven for 30 minutes until bubbling.

Garnish with dill if desired. Serves 6

Nutrition information: 1 serving: 248 calories; 4.9 gr total fat (1.7 gr sat., 18.5 mg cholesterol); 400 mg sodium; 19 gr protein; 32 gr carbohydrate; 2 gr fietary fiber.

BON APPETIT