1lb eggless noodles
1/4- 1/2 cup dried onions
1 can salt free (sf) cream of something soup
1 can sf sweet peas
1 can sf jullien cut carrots
1.5 cups room temp milk
2 tbs butter plus more for topping
2 tbs whole wheat flour
2 tbs some kind of boullion
2 cans chunked tuna (you could also sub. chicken)
2 cups shredded white cheddar (using that Amish cheese again!)
pepper to taste
1 cup breadcrumbs
-Preheat oven to 375. Set a large pot with water to boil for the pasta, add boullion and onion to the water. When it boils, add the pasta.
-While the water is heating, get a medium sauce pan and melt the butter in it. Stir in the flour. Add the warmed milk. Wisk that together and cook for 10 minutes. Wisk in the cream of soup and tuna, add pepper to taste.
-Drain the pasta and onions just before al dente -or fully cooked- and pour into a 9x13 or larger casserole pan.
-Add the cream tuna sauce, peas and carrots to the pan and stir it all up really well.
Baby steps and good food. That's what this is about.