Tuna Noodle Casserole

By Dorothea Malloy

1 TB olive oil
1/4 cup chopped onion
4 oz fresh mushrooms, sliced
1/2 cup frozen peas and carrots
7-9 oz egg noodles
2 TB butter
1/4 cup flour
1 cup unsalted chicken stock
1 cup whole milk
salt and pepper to taste
2 cans solid white tuna in water, drained
crushed cracker crumbs

1.  Heat olive oil in a skillet over medium heat.  Saute onions and mushrooms until lightly browned.  Add peas and carrots at end and saute until heated through.  Set aside.
2.  Cook noodles according to package directions.  Drain and set aside.
3.  Melt butter in a medium saucepan.  Add flour and stir to blend.  Cook until bubbly.  Whisk in stock and then milk and cook until thick.  Add salt and pepper to taste. 
4.  Mix vegetables, tuna, noodles, and sauce in a medium casserole dish and top with cracker crumbs.  Bake at 350 degrees for 20 minutes, or until bubbly and lightly browned on top.