Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Minced onion Salt
1 c Chopped celery Pepper
2 ts Butter 1/4 lb Cooked medium noodles
1/4 lb Finely chopped mushrooms 12 1/2 oz Can tuna packed in water,
1/4 c Flower -drained
2 c Nonfat milk 2 c Coarsely crushed fat-free
2 tb Nonfat dry milk -potato chips
1 c Frozen peas

Melt butter in a skillet. Add onion and celery; saute until tender.
Add mushrooms and saute until the liquid comes out of the mushrooms.
Stir in the flour. Gradually add the milk and then the dry milk.
Heat to boiling, stirring constantly. Cook and stir until thickened,
about one minute. Add peas, and salt and pepper to taste. Spray a
9-inch baking dish with non-stick cooking spray and spread with 1/3
of the noodles. Scatter 1/2 the drained tuna over the noodles and top
with 1/3 of the sauce. Repeat, and top with remaining noodles and
sauce. Sprinkle the potato chips over the top; bake at 375F for 25-30
minutes. Top should be lightly browned. Serves: 6. Per serving: 287
calories; 439 mg sodium; 34 mg cholesterol; 3 grams fat; 36 grams
carbohydrates; 27 grams protein; 1.6 grams fiber. Adapted from Donna
Deane's recipe in the Los Angeles Times.

Submitted By ROBERTA BELANGER On 10-03-95

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