Healthy Dijon Soja Tuna Casserole

• 1 tsp oilve oil
• 1 onion chopped
• 3 cloves garlic chopped
• 1 celeri stalk chopped
• 1 cup mushrooms chooped
• 2 carrotts chopped
• 3 green onions finely chopped
• 2 tsps parsely
• 1/4 cup flour
• 2 cups milk
• 1/4 cup soja sauce (reduced sodium)
• 1 tsp dijon mustard
• 2 cans tuna
• 1/2 cup bread crumbs
• 1/4 cup sharp cheddar (optional)
• 8 oz large egg nooddles
• black pepper to taste

1. Heat pan with the olive oil and add onions, garlic, celeri, mushrooms, carotts. Cook for 8 minutes
2. Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander.
3. In a bowl, mix together soja sauce, dijon, milk and flour. Add this mixture the the onion mushroom mix and cook it starts to simmer.
4. Add water reserved from the noddles to the sauce.
5. Add green onions and tuna and mix well.
6. Place the preparation in an 8" casserole, top it with the bread crumbs and cheese.
7. cook 20 minutes in a 375F oven.
8. Garnish with parsley and serve

oilve oil, onion, garlic, mushrooms, green onions, tsps parsely, flour, milk, soja sauce, mustard, tuna, bread crumbs, cheddar, egg nooddles, black pepper

Taken from www.epicurious.com/recipes/member/views/healthy-dijon-soja-tuna-casserole-1271818 (may not work)