Tuna Casserole

• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 whole Medium Sweet Onion, Diced
• 1 teaspoon Slap Ya Mama Cajun Seasoning
• 2 Tablespoons Flour
• 1- 3/4 cup Skim Milk
• 1/4 cups Light Sour Cream
• 1- 1/2 Tablespoon Dijon Mustard
• 8 ounces, weight Egg Noodles
• 1/2 cups Shredded Parmesan Cheese
• 1 cup Frozen Peas
• 2 cans Tuna, 5 Ounce Cans, Drained
• 1 cup Italian Style Bread Crumbs
• Non-stick Spray

1. 1.
2. Heat oven to 350 degrees F. Coat an 8-by-8-inch glass baking dish with non-stick spray.
3. 2.
4. Bring a large pot of salted water to a boil.
5. 3.
6. Combine olive oil and butter in a medium saucepan over medium heat.
7. Once butter is melted add onions and cook, stirring occasionally, until soft.
8. 3.
9. Add Slap Ya Mama seasoning and flour to onions, stirring until flour is well incorporated.
10. Cook for 1 minute, then slowly pour in milk, stirring well to make sure no lumps of flour are left.
11. 4.
12. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until mixture thickens slightly.
13. Remove from heat and stir in sour cream and mustard.
14. Set aside.
15. 5.
16. Add egg noodles to boiling water and cook according to package instructions for al dente.
17. Then drain and set aside.
18. 5.
19. Stir Parmesan cheese, peas and drained egg noodles into the sauce mixture.
20. Flake the tuna into the mixture and stir gently.
21. Pour into the prepared baking dish.
22. 6.
23. Top with breadcrumbs and bake at 350 F for 20-25 minutes until bubbly and slightly brown on top.

olive oil, butter, sweet onion, ya, flour, milk, sour cream, dijon mustard, noodles, parmesan cheese, frozen peas, italian style bread crumbs, spray

Taken from tastykitchen.com/recipes/main-courses/tuna-casserole-5/ (may not work)