-
1
1. Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
-
2
2. Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
-
3
3. Preheat oven to 375u00b0. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
-
4
4. Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
-
5
5. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
-
6
6. Add drained tuna, stirring another minute.
-
7
7. Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts.
-
8
8. Add the noodles to the sauce and mix well until evenly coated.
-
9
9. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).
