Tuna Noodle Casserole

Makes 8 servings

POINTS value per serving: 5

Ingredients

• 3 cups fat-free milk
• 2 Tbsp all-purpose flour
• 2 Tbsp Dijon mustard
• 2 Tbsp Worcestershire sauce
• 1 tsp dried dill
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• Two 10-oz. bags frozen mixed vegetables, thawed
• Two 6-oz. can tuna packed in water, drained
• 8 oz dried whole wheat noodles, cooked according to package instructions and drained
• 2 oz Parmigiano-Reggiano, grated (about 1/2 cup)

Instructions

1. Position the rack in the center of the oven and preheat the oven to
   350°F.
2. Whisk the milk and flour in a large saucepan over medium heat until simmering and thickened.
3. Whisk in the mustard, Worcestershire, dill, pepper and salt. Then stir in the vegetables, tuna, noodles and cheese. Pour into a 2-quart round or oblong casserole.
4. Bake until bubbling and lightly browned, about 40 minutes. Let stand 10 minutes at room temperature before serving.