Tuna Noodle Casserole

Ingredients

1/4 cup stick margarine
3 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
1 (14-1/2 ounce) can fat-free, low-sodium chicken broth
1/2 cup fat-free skim milk
2 (6-1/2 ounce) cans water-packed tuna, drained
2 celery stalks, finely chopped
1/4 small onion, minced
1/4 cup minced fresh parsley
1 clove garlic, minced
4 cups cooked wide egg noodles

Cooking Instructions

Preheat the oven to 350 degrees. Spray an 8x8-inch pan with non-stick cooking spray.In a medium skillet, melt the margarine. Add the flour and pepper; stir until smooth. Cook until thickened, about 1 minute. Add the broth and stir until the mixture thickens and bubbles, about 3-4 minutes.Reduce the heat to low and add the milk; heat until slightly thickened, 1 minute. Add the tuna, celery, onion, parsley and garlic; stir until well blended. Gently stir in the noodles. Pour the mixture into the prepared baking pan. Cover and bake for 20 minutes. Uncover and continue baking until bubbly, about 5 minutes. Serves 6.