Preheat oven to 350 degrees. Coat a large casserole dish with nonstick cooking spray.
Makes 6 servings.
- Cook 6 ounces dry noodles in boiling water, according to package directions. Drain, cover and set aside.
- Melt 1 tablespoon no-trans-fat margarine in large nonstick skillet over medium heat. Stir in 1 drained can of sliced mushrooms and 1 small chopped onion. Cook for about 5 minutes or until tender.
- In small bowl, whisk together 1 cup reduced-sodium chicken broth, 1 cup fat-free milk and ¼ cup all-purpose flour until smooth. Stir into the mushroom mixture and bring to a gentle boil. Cook and stir for a few minutes or until thickened. Reduce heat to medium; stir in 1 (12.5-ounce) can drained water-packed tuna, 1 cup thawed green peas, 1 (2-ounce) jar drained chopped pimiento and ½ teaspoon dried thyme. Stir in cooked noodles and 1/8 teaspoon black pepper.
- Pour the casserole ingredients into the casserole dish, and spread out evenly. Bake for 30 minutes or until bubbly and hot throughout. Let stand 5 minutes before serving.