Pasta casserole with canned tuna

Ingredients:

• 170 g wide egg noodles
• 1 can (140 g) of canned tuna in water, drained, cut into pieces
• 2 tbsp (30 g) butter
• 6 green onion stalks (white part sliced, green part finely chopped)
• 3 stalks celery, thinly sliced, plus 2 tablespoons chopped leaves
• 1 can (340 g) of skim milk concentrate
• 1 cup frozen peas with carrots
• 1 tbsp mustard
• 1/2 cup low-fat sour cream
• 3/4 tbsp. (about 90 gr.) grated low-fat cheese
• 1/4 cup breadcrumbs

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Reserve 1/2 cup of the cooking water, drain the rest, and return the noodles to the pot.
2. Meanwhile, melt 1 tablespoon (15 g) butter in a large skillet over moderate heat.
   
   Add the white parts of the green onions and celery slices. Cook, stirring occasionally, for 2 minutes until softened. Add evaporated milk, 1/2 teaspoon of salt, and a couple of grinds of pepper.
   
   Stir in the peas, carrots, and mustard. Bring to a boil, then reduce heat. Stirring occasionally, cook for 2-3 minutes, until the mixture thickens slightly.
3. Preheat oven to 200°C. Pour sauce over noodles, stir in sour cream, 1/2 cup cheese, tuna and the remaining pasta cooking water. Transfer to a 1.5-liter baking dish.
4. Melt the remaining 1 tablespoon (15 g) butter. Stir in the breadcrumbs, green onion, celery leaves, and the remaining 1/4 cup cheese. Season with salt and pepper. Sprinkle the noodles with this mixture.
   
   Bake until golden brown, 15-20 minutes.