Ingredients

6 slices whole-wheat bread
1 Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
2 stalks celery, finely diced
1 (10 ounce) box white mushrooms, stemmed and chopped
¼ cup flour
3 cups 1% milk
1 cup low-sodium chicken or vegetable stock
1 tsp. salt
¼ tsp. ground black pepper
½ pound whole wheat egg noodles, cooked and drained
1 (10-ounce) box frozen chopped broccoli, thawed
1 (10-ounce) box frozen peas, thawed
4 (6-ounce) cans chunk light tuna in water, drained

Directions

1. Preheat oven to 425.
2. Place bread in food processor and pulse for 30 seconds into bread crumbs.
3. Heat oil in a large skillet over medium heat. Add onions and garlic and cook, stirring, until onions are soft and translucent, about 8 minutes. Add celery and cook, stirring, until just tender, about 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, about 5 to 7 minutes.
4. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture and there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently.
5. Reduce heat to a simmer and cook, stirring, until liquid has thickened and reduced by about ½ cup, 7 to 8 minutes. Add salt and pepper and stir to combine.
6. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate.
7. Pour into a 13- x9-inch casserole dish. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown.