2 cups medium egg noodles  1 cup chicken broth
1 cup lowfat milk    6 tabls. flour
1/4 teas. black pepper    1/4 teas. poultry seasoning
2 cans tuna, packed in water, drained
1/2 cup frozen peas        1/2 cup shredded carrots
1 cup crushed potato chips

Preheat oven to 450 degrees.  Lightly spray a 9-inch Pyrex pan with non-stick cooking spray.  In a separate pot, bring 4 cups of water to boil.  Add noodles and cook until el dente, about seven minutes.  Drain.  In a pot, whisk together broth, milk, pepper and poultry seasoning.  Cook over medium heat, whisking about 8 minutes, until thickened.  Stir in noodles, peas and carrots and pour into the Pyrex pan.  Bake 20 minutes until bubbly.  Top with the potato chips.  Bake another 5 minutes.  Serve. 





Serves 6
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