LIGHT TUNA NOODLE CASSEROLE

1/4 cup slivered blanched almonds
6 ounces medium eggless noodles
1 (6 1/2 ounce) can water-packed tuna, drained and flaked
1/4 cup reduced-calorie mayonnaise
1 cup sliced celery ribs (about 3 ribs)
1/3 cup finely chopped onion
1/4 cup diced green bell pepper
1 (10 ounce) package frozen peas, cooked per package
1 tablespoon corn-oil margarine
1 garlic clove, minced or pressed
3 tablespoons unbleached all-purpose flour
3/4 cup defatted chicken stock
1/2 cup skim milk
1/2 teaspoon salt (omit if using salted chicken stock)
1/8 teaspoon black pepper, freshly ground
2 ounces reduced-fat cheddar cheese, grated

Toast the almonds in a 350 degree oven until golden brown, 8 to 10 minutes. Set aside.

Cook the noodles according to the package directions, omitting salt or oil in the water. Drain and combine in a large bowl with the tuna, mayonnaise, celery, onion, bell pepper, and cooked peas. Set aside.

Preheat the oven to 425 degrees F.

Melt the margarine in a medium-size skillet. Add the garlic and cook over medium heat just until it starts to sizzle. Add the flour and stir for 1 minute; do not brown. Add the stock and milk and stir with a wire whisk until it comes to a boil. Add the salt and pepper and cook 1 minute more. Add the cheese and stir until it melts.

Pour the sauce mixture into the noodle mixture and mix well. Turn into a 1 1/2-quart casserole and sprinkle with the toasted almonds.

Bake until bubbly and slightly crisp on the top, about 20 minutes.

Servings: 6 (2/3 cup each)
Source: Cook It Light Classics by Jeanne Jones