Tuned-Up Tuna Casserole

1. 1

   Pre-heat oven to 350. Cook pasta in 2 cups water until tender - drain and let cool, retaining water.

2. 2

   Saute onion, 2 mushrooms and broccoli in 2 tablespoons pasta water until onions are transparent and lightly browned, approx. 5 minutes. If necessary, add 2-3 more tablespoons of the pasta water. Set aside to cool.

3. 3

   Finely chop the remaining mushroom and lightly saute in 1 tablespoon pasta water until water evaporates, about 2 minutes.

4. 4

   In a separate bowl, whisk together the milk, chicken broth, cornstarch, whole-wheat flour and oregano. Then, add to sauteed mushroom. Simmer until thickened and then thin with the remaining pasta water until it has the consis- tency of gravy.

5. 5

   Place the noodles, tuna, sardines, olives, vegetable mixture and cheese (except 2 tablespoons), in a large bowl. Toss thoroughly. Add mushroom sauce and mix again. Place in oiled 8- inch square baking dish. Top with remaining cheddar cheese and bake for 30 minutes. Serve.

No additional tips available.