Tuna "Noodle" Casserole

Seriously the best tuna "noodle" casserole to date!

Celery- chopped (3 stalks)
Mushroom-Sliced (one small container)
Onion- chopped (One)
Bell Pepper- chopped (1-2)
Butter or Margarine- 2 Tablespoons
Cabbage- Sliced into "noodles" (1/2 head)
Tuna- 3 cans
Reduced Fat Cheddar Cheese- 1 cup
Frozen Peas- 2 cups
Cream of mushroom soup- 1 can
Skim Milk- 1 Cup
Flour- 1/8 cup
Mustard powder- 2 teaspoon
Cooked Whole Wheat Pasta- 2 cups (optional)
Chips for topping (optional)


1. Steam the Cabbage in a pot with a little water, salt (I used seasoned salt) and pepper until tender.
2. At the same time, saute the remaining vegetables with butter or olive oil (I use Move Over Butter). Once vegetables are tender, add a flour, milk, mustard powder and heat until thick and bubbly.
3. Combine sauteed vegetables, cabbage, and remaining ingredients in 9X13 casserole dish. Add crushed potato chips on top if desired. Bake for 30 minutes at 375.

Serves approx 8 people at roughly 300 calories per serving.

This was so good, I cannot even tell you! My husband loved it as well. And it is so adaptable. Use whatever veggies you have on hand. My husband said he could have done without any pasta in it at all. and we used flavored pretzels in lieu of potato chips. SO SO GOOD!