Tuna-Noodle Casserole

Photo: flickr user mpich3

Ingredients

8 ounces egg noodles -- ½" wide

3 tablespoons margarine

1 cup mushrooms -- chopped

2 tablespoons chopped celery

2 tablespoons chopped onion

3 tablespoons all-purpose flour

2 cups chicken broth

cup skim milk

13 ounces tuna in water

teaspoon salt

teaspoon white pepper

cup potato chips -- crushed

cup shredded lowfat cheddar cheese

cup dry bread crumbs

Preparation

Prepare the noodles in a large saucepan according to the package directions. Drain, return to the saucepan, and keep them warm. Heat oven to 375 F. Grease a 2 quart casserole. In a saucepan, over medium heat, melt the margarine; add the mushrooms, celery, and onion, cooking about 10 minutes, stirring occasionally, until tender. Stir in the flour until well blended. Gradually add the chicken broth and milk; bring to a boil, stirring constantly. Reduce the heat to low; cook about 5 minutes, stirring frequently,

Spoon the tuna mixture into the prepared casserole. In a small bowl, combine the potato chips, cheese, and bread crumbs. Sprinkle over the casserole, and bake for 25 minutes, or until hot and bubbly, and the top is golden.