Creamy Tuna Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (6 1/4 ounce) can tuna, drained (i use water-packed)
• 1 cup english pea (canned or frozen if frozen, cook them)
• 1 small onion, chopped very fine
• 1/2 green pepper, chopped very fine
• 1 (4 ounce) can sliced mushrooms
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons flour
• 1 clove garlic, minced
• salt and pepper
• 2 tablespoons milk
• 1 cup sour cream (light is fine)
• 1 (8 ounce) package cream cheese, softened (reduced fat is fine)
• breadcrumbs
• cooked rice

Recipe

• 1 preheat oven to 375.
• 2 spray about a 2 quart casserole dish with cooking spray.
• 3 gently combine the tuna, peas, onion, green pepper and mushrooms and set aside.
• 4 in a skillet, make a roux of the butter and flour, over low-medium heat.
• 5 add the garlic, salt and pepper.
• 6 slowly add the milk, stirring until smooth.
• 7 blend in the sour cream and cream cheese, again, stirring until smooth.
• 8 (you can add milk by the teaspoons if you feel it's too thick).
• 9 gently combine cream cheese mixture with the tuna mixture, and pour into prepared casserole dish.
• 10 top with bread crumbs.
• 11 cover, and bake for 30 minutes.
• 12 remove lid and bake an additional 5 minutes.
• 13 serve over cooked rice.