Makes 2 servings.

8 oz. drained canned tuna, flaked
1 c. cooked cauliflower, chopped
1 c. cooked diced carrots
2 tsp. butter
2 tbsp. diced onion
1 tbsp. plus 1 1/2 tsp. all-purpose flour
1 c. skim milk
Dash each salt and pepper
3/4 c. frozen green peas, thawed
3 tbsp. shredded Cheddar cheese

In 2 quart casserole combine tuna, cauliflower and carrots; set aside.

In small saucepan heat butter over medium heat until bubbly and hot; add onion and saute until softened, about 2 minutes. Add flour and, using wire whisk, combine thoroughly. Gradually stir in milk; add salt and pepper. Reduce heat to low and cook, stirring constantly, until sauce thickens. Add peas and cheese and stir to combine; pour sauce over tuna mixture and bake at 350 degrees F. for 30 minutes.

Each serving provides: 4 Protein Exchanges; 1 Bread Exchange; 2 Vegetable Exchanges; 1 Fat Exchange; 1/2 Milk Exchange; 45 calories Optional Exchange.

Per serving: 464 calories, 42 g protein, 22 g fat, 27 g carbohydrate, 891 mg sodium, 43 mg cholesterol.