Tuna Casserole

Ingredients 

• 6 mushrooms sliced thin
• 1 large onion, diced
• 1/2 tsp thyme
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 2 tbsp butter
• 2 tbsp all purpose flour
• 1 cup chicken stock
• 1 cup milk
• 2 cans well drained tuna
• 1/4 cup roasted red pepper or pimento
• 1 cup frozen peas
• 1 cup extra old cheddar cheese, shredded
• 1 cup KRAFT 4 Cheese Italiano cheese blend (or a second cup of any other shredded cheese of your choice)
• A few shakes of hot sauce
• 1 tbsp creole seasoning

Directions

1.  Saute mushrooms and onion in a prepared non stick pan. 
2. Add 1/2 tsp thyme, 1/2 tsp sea salt, 1/2 tsp black pepper
3. Add 2 tbsp butter and 2 tbsp flour stir to make a roux. 
4. Add one cup low sodium chicken stock and 1 cup milk. 
5. Add one cup frozen peas, two cans tuna, 1/4 cup roasted red pepper, and all the cheeses
6. Meanwhile boil a package of macaroni noodles until just al dente.
7. Drain and pour the creamy tuna sauce over all. Stir and pout into a greased casserole and bake uncovered in a 375 oven for 20 minutes.

Cook macaroni noodles 5 minutes until just al dente. Combine ingredents, top with breadcrumbs and bake at 375 until bubbly and golden. a few shakes hot sauce 1 tbsp cajun