Tuna Noodle Casserole

This is sheer comfort food.

I know some of you may wrinkle your nose at just the words "Tuna Noodle Casserole" but I promise this recipe will change your mind about this age-old, classic dish.  Even the most picky eaters will love!  This is adapted from a Cooking Light recipe.

Tuna Noodle Casserole
(8 servings at 9 PointsPlus each)

-12 oz whole wheat egg noodles
-1 T olive oil
-1/2 yellow onion, chopped
-6 carrots, peeled and chopped
-2 T all purpose flour
-2 3/4 cups skim milk
-1/2 cup (4 oz) 1/3 less-fat cream cheese, softened
-2 T Dijon mustard
-salt & pepper to taste
-1 cup frozen peas, thawed
-1/2 cup grated Parmigiano cheese, divided
-1/4 cup whole wheat breadcrumbs
-2 (5 ounce) cans albacore tuna in water, drained and flaked
-cooking spray

1.  Preheat broiler & then cook noodles according to package directions, omitting salt & fat.  Drain.
2.  Heat a large skillet over medium heat.  Add oil to pan; swirl to coat.  Add onion & carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally.  Sprinkle with flour & cook one minutes, stirring constantly.
3.  Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick.  Stir in cream cheese, mustard, salt and pepper.  Cook 2 minutes, stirring constantly.
4.  Remove pan from heat.  Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna.  Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray.  Top with remaining 1/4 cup Parmigiano-Reggiano cheese and breadcrumbs.  Broil 3 minutes or until golden.  Let stand 5 mintues before serving.