Creamy Tuna Casserole

• 1 (6 1/4 ounce) can tuna, drained (I use water-packed)
• 1 cup English pea (canned or frozen if frozen, cook them)
• 1 small onion, chopped very fine
• 12 green pepper, chopped very fine
• 1 (4 ounce) can sliced mushrooms
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons flour
• 1 clove garlic, minced
• salt and pepper
• 2 tablespoons milk
• 1 cup sour cream (light is fine)
• 1 (8 ounce) package cream cheese, softened (reduced fat is fine)
• breadcrumbs
• cooked rice

1. Preheat oven to 375.
2. Spray about a 2 quart casserole dish with cooking spray.
3. Gently combine the tuna, peas, onion, green pepper and mushrooms and set aside.
4. In a skillet, make a roux of the butter and flour, over low-medium heat.
5. Add the garlic, salt and pepper.
6. Slowly add the milk, stirring until smooth.
7. Blend in the sour cream and cream cheese, again, stirring until smooth.
8. (You can add milk by the teaspoons if you feel it's too thick).
9. Gently combine cream cheese mixture with the tuna mixture, and pour into prepared casserole dish.
10. Top with bread crumbs.
11. Cover, and bake for 30 minutes.
12. Remove lid and bake an additional 5 minutes.
13. Serve over cooked rice.

tuna, english pea, onion, green pepper, mushrooms, butter, flour, clove garlic, salt, milk, sour cream, cream cheese, breadcrumbs, rice

Taken from www.food.com/recipe/creamy-tuna-casserole-93201 (may not work)