Preparation:
Toast the almonds in a 350F oven until golden brown, 8 to 10 minutes. Set aside. Cook the noodles according to the package directions, omitting salt or oil in the water. Drain and combine in a large bowl with the tuna, mayonnaise, celery, onion, bell pepper, and cooked peas. Set aside.
Preheat the oven to 425F Melt the margarine in a medium-size skillet. Add the garlic and cook over medium heat just until it starts to sizzle. Add the flour and stir for 1 minute; do not brown. Add the stock and milk and stir with a wire whisk until it comes to a boil. Add the salt and pepper and cook 1 minute more. Add the cheese and stir until it melts.
Pour the sauce mixture into the noodle mixture and mix well. Turn into a 1 1/2-quart casserole and sprinkle with the toasted almonds. Bake until bubbly and slightly crisp on the top, about 20 minutes.
Source: COOK IT LIGHT CLASSICS by Jeanne Jones |
