Light Tuna Noodle Casserole

• 6 oz. (3 1/2 c.) medium egg yolkless noodles
• 1 (6 1/2 oz.) can water packed tuna, drained and flaked
• 1/4 c. light mayonnaise
• 1 c. sliced celery (3 large stalks)
• 3/4 c. defatted chicken stock
• 1/2 c. skim milk
• 1/2 tsp. salt
• 1/8 tsp. garlic powder
• 1/8 tsp. freshly ground pepper
• 2 oz. 20% fat reduced Cheddar cheese, grated (1/2 c.)
• 1/4 c. slivered blanched almonds, toasted 8 to 10 minutes in 350~ oven until lightly browned
• 3 Tbsp. all-purpose flour
• 1/4 c. chopped green pepper
• 1/3 c. chopped onion
• 10 oz. cooked frozen peas
• 1 Tbsp. corn oil oleo

1. Cook noodles according to package directions omitting salt and oil in the water.
2. Drain and combine with the tuna, mayonnaise, celery, onion, bell pepper and peas.
3. Set aside.

egg yolkless noodles, water, light mayonnaise, celery, chicken stock, milk, salt, garlic powder, freshly ground pepper, cheddar cheese, slivered blanched almonds, flour, green pepper, onion, peas, corn oil oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880689 (may not work)