Curried Tuna Noodle Casserole

• 2 teaspoons butter
• 5 cups cremini mushrooms, sliced (can use button, about 3/4 pound)
• 3/4 cup frozen green pea, thawed
• 3/4 cup green onion, sliced
• 2/3 cup red bell pepper, chopped
• 2 teaspoons curry powder
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-fat milk, 1%
• 4 cups medium egg noodles, cooked (about 3 1/4 cups uncooked)
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/2 teaspoon salt
• 1 (12 ounce) can solid white tuna packed in water, drained and flaked
• 1/4 cup reduced-fat Ritz cracker (about 7 crackers)

1. Preheat oven to 375 degrees F. Melt butter in a large nonstick skillet over medium heat. Add the mushrooms, saute 6 minutes or until soft. Add the peas, onions, bell peppers and curry; saute 5 minutes or until vegetables are tender.
2. 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.

butter, cremini mushrooms, frozen green pea, green onion, red bell pepper, curry powder, allpurpose, lowfat milk, egg noodles, parsley, salt, solid white tuna, cracker

Taken from www.food.com/recipe/curried-tuna-noodle-casserole-481097 (may not work)