PCC Tuna Noodle Casserole

PCC Tuna Noodle Casserole

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  • 1/3 pound linguini pasta
  • 1 cup 2% milk
  • 4 tablespoons unsalted butter
  • 3/4 cup sliced white mushrooms
  • 1/2 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 red pepper, diced
  • 2 tablespoons minced garlic
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 cup whole wheat pastry flour
  • 8 ounces albacore tuna, well drained
  • 1 cup frozen green peas, thawed
  • 1 1/2 cups sour cream


Cook linguini in ample water according to package directions until al dente. Cool.

Warm milk over medium-low heat.

Heat butter over medium heat and add mushrooms, onion, celery, red pepper, garlic, salt and pepper. Sauté until soft, about 8 minutes. Reduce heat and whisk in flour, stirring well, for 5 to 10 minutes. Add heated milk and whisk well on low heat for another 5 minutes, or until thickened.

Add tuna, pasta, green peas and sour cream.

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