Low Fat Tuna Casserole

• 2 (6 ounce) cans tuna in water, drained (or 1 lb. fresh skinless, boneless tuna steaks)
• 2 tablespoons lemon juice (if using fresh tuna)
• 8 ounces wide egg noodles
• 4 tablespoons unsalted butter
• 8 ounces mushrooms, sliced
• 13 cup all-purpose flour
• 2 cups low-fat milk
• 2 tablespoons cornstarch
• 1 (8 ounce) bottle clam juice or 1 cup fish stock
• 14 cup dry white wine
• 1 teaspoon salt
• 14 teaspoon pepper
• 14 grated nutmeg
• 2 tablespoons snipped fresh dill or 1 teaspoon dried oregano, crumbled
• 3 tablespoons breadcrumbs

1. Heat oven to 425F.
2. Grease shallow 9" casserole.
3. (If using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long.
4. Toss with lemon juice and refrigerate.)
5. Start cooking noodles according to package directions.
6. Meanwhile, melt 1 Tbs butter in large skillet over medium heat.
7. Add mushrooms and cook without stirring, 1-2 minutes, until browned.
8. Stir and add 1 Tbs water; cook 1 minute until tender.
9. Melt remaining butter in medium saucepan over medium heat.
10. Stir in flour and cook, stirring, 1 minute.
11. Stir in milk and bring to simmer, stirring constantly.
12. Stir together cornstarch, clam juice, and wine.
13. Pour into sauce, stirring constantly; add salt, pepper, and nutmeg.
14. Simmer 2-3 minutes until thickened.
15. Combine noodles with sauce, tuna, and mushrooms.
16. Add dill and transfer to casserole; top with breadcrumbs.
17. Bake 20 minutes until bubbly.
18. Let stand 10 minutes before serving.
19. To reheat: If room temperature, bake 20 minutes at 350F;if cold, 30 minutes.

water, lemon juice, egg noodles, unsalted butter, mushrooms, flour, lowfat milk, cornstarch, clam juice, white wine, salt, pepper, nutmeg, dill, breadcrumbs

Taken from www.food.com/recipe/low-fat-tuna-casserole-39358 (may not work)