TUNA NOODLE CASSEROLE

2 Teaspoons Butter 5 Cups Button Mushrooms 3/4 Cup Frozen Peas 2/3 Cup Red Pepper, chopped 2 Teaspoons Curry powder 3 Tablespoons Flour

1 1/2 Cups Fat Free Milk 4 Cups Hot Cooked Egg Noodles 1/4 Cup Fresh Parsley, chopped 1 (12 oz) Can Water Packed Tuna 1/4 Cup Reduced Fat Ritz Crackers, crushed

Preheat oven to 375°. Melt butter in a pan. Sauté the mushrooms for 2 minutes. Add the next 3 Ingredients. Sauté for 5 more minutes. Place flour in a bowl and gradually add the milk. Stirring with a whisk. Add to the vegetable mixture. Bring to boil, reduce heat and simmer for 2 minutes, or until thick. Add the next 3 ingredients. Pour into a casserole dish. Sprinkle with the crushed crackers. Cover and bake for 20 minutes.

SERVINGS 7; CALORIES 275; FAT 4.9 g; PROTEIN 20.8 g; CARBS 36.4 g; FIBER 4.1 g; CHOL 54 mg; IRON 3.5 mg; SODIUM 437 mg; CALC 100 mg SERVING SIZE= 1 Cup

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Updated 12/7/99