1 tbsp. corn oil butter
2 tbsp. all-purpose flour
2 c. skim milk
1/4 c. (1 oz.) shredded reduced-fat Cheddar cheese
1/4 tsp. salt
3 c. cooked egg noodles, cooked without salt or fat
1 (10 oz.) pkg. frozen English peas
1 (6 1/2 oz.) can white tuna in water, drained and flaked
1 (4 oz.) can sliced mushrooms, drained
1/4 c. chopped green pepper
1/8 tsp. pepper
1/4 tsp. hot sauce
Vegetable cooking spray
1/2 c. fine, dry bread crumbs

Melt butter in a large skillet over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in cheese and salt; cook over low heat, stirring constantly, until cheese melts. Remove from heat.

Combine cheese sauce, noodles, and next 6 ingredients. Spoon mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle evenly with bread crumbs. Bake at 375 degrees for 35 minutes or until casserole is bubbly and top is browned. Makes 6 servings, serving size: 1 1/4 cups.