We've revamped the classic with a touch of Indian curry.
2 teaspoons butter
5 cups sliced cremini or button mushrooms (about 3/4 pound)
3/4 cup frozen green peas, thawed
3/4 cup sliced green onions
2/3 cup chopped red bell pepper
2 teaspoons curry powder
3 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
4 cups hot cooked medium egg noodles (3 1/4 cups uncooked pasta)
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1 (12-ounce) can solid white tuna in water, drained and flaked
1/4 cup crushed reduced-fat round buttery crackers (such as Ritz; about 7 crackers)
How to Make It
Preheat oven to 375°.
Melt butter in a large nonstick skillet over medium heat. Add the mushrooms; sauté 6 minutes or until soft. Add the peas, onions, bell pepper, and curry; sauté 5 minutes or until vegetables are tender.
Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture; bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt, and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.