10-Star Tuna Noodle Casserole

4 oz. noodles (I like to use spinach fettuccini.)

4 T. butter or margarine

1 clove garlic, minced

1 cup fresh mushroom pieces

¼ cup flour (I like Wondra.)

2 cups unsweetened almond milk

Salt and pepper to taste

½ large bag stir-fry vegetables, thawed (I like one with broccoli, sugar snap peas, green beans, carrots, celery, water chestnuts, onions and red peppers.)

2 to 4 6 oz. cans water packed tuna, drained (Bob likes lots of tuna, so I use 4 cans.)

¼ cup shredded mozzarella cheese

¾ cup crumbled plain potato chips

Preheat oven to 375 degrees F. Spray a medium casserole dish with non-stick spray.

Boil noodles according to package directions. Do not overcook. Drain.

Melt butter or margarine in large saucepan. Stir in the minced garlic and mushrooms. Stir and cook for 5 minutes. Add flour and whisk until smooth. Gradually add almond milk, continuing to whisk and cook for 5 minutes. Sauce should be smooth and slightly thick. Add salt and pepper to taste. Stir in vegetables, tuna and noodles. Pour mixture into casserole dish. Top with cheese and crumbled chips.

Bake 25 minutes.






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