Blazer Cookbook

Ingredients:

• 8 ounces wide egg noodles
• 1 tablespoon butter or olive oil
• 1 (8 ounce) can diced carrots
• 3 cloves garlic, peeled and minced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1 (8-ounce) can peas
• 3 (5-ounce) cans tuna in water, drained
• 1 cup reduced-fat shredded sharp cheddar cheese, optional

Instructions:

1. Preheat oven to 400°F
2. Cook egg noodles al dente in a large pot of salted water in a large stockpot according to package instructions. Drain and set aside.
3. Melt butter (or olive oil) in a large saute pan over medium-high heat. Add onion, carrots, and garlic, and saute*
4. Stir in the flour and cook for 1 more minute
5. Whisk in the chicken stock until it is combined, then stir in the milk, salt, pepper, peas, and tuna.
6. Continue cooking, stirring occasionally, until the mixture reaches a simmer and thickens.
7. Once the noodles are ready, add the sauce mixture to the (drained) noodles and toss to combine.
8. Stir in the cheddar cheese until it is evenly combined (Either serve as-is, or continue on to bake)
9. If baking, pour the noodles into a greased 9×13 inch baking pan. Sprinkle the breadcrumbs evenly on top of the pasta, then mist with some cooking spray.
10. Bake for 18-20 minutes, or until the top of the pasta is slightly crispy and golden, and the filling is bubbly

Note: For instructions on how to saute, check out the Tips and Tricks section!