Tuna Noodle Casserole

Tuna noodle casserole is said to have become popular during WWII when Campbell's used their cream of mushroom soup to make it. However, a fish and cream sauce combination had been enjoyed since the 1800s. Bring this casserole into the 21st century by skipping the condensed soup and making an easy bechamel sauce. You can also use zucchini noodles for a low-carb approach.

Ingredients:

• 1 (15 oz) can of light coconut milk
• 1 egg white
• 1 Tbsp cornstarch
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1/4 cup grated parmesan cheese or nutritional yeast
• 1/2 cup fresh chopped parsley
• 1 1/2 pounds zucchini or yellow squash, diced (or spiralized)
• 2 cups frozen vegetable medley
• 1/2 sweet onion, peeled and finely diced
• 1 (12 oz) can Chicken of the Sea Chunk Light Tuna, drained
• 1/2 cup sharp cheddar
• nonstick olive oil spray

Instructions:

1. Heat oven to 350°F.
2. In a large skillet, whisk together coconut milk, egg, cornstarch, garlic salt, and pepper. Place on a medium burner and whisk constantly, until the mixture begins to thicken. Remove from heat, whisk in parmesan cheese or nutritional yeast, and 2 Tbsp parsley.
3. In a 9x13" baking dish coated with nonstick olive oil spray, toss together zucchini or zoodles, vegetable medley, onion, and tuna.
4. Drizzle coconut milk sauce over the top of the casserole. Sprinkle with cheddar.
5. Bake for 25-30 minutes, or until cheese melts. Garnish with fresh chopped parsley. For easy slicing, allow cooling slightly before serving.