Tuna Tetrazzini

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
8	ounces	spaghetti -- cooked and drained
12	ounces	tuna in water -- drained
8	ounces	mushroom caps -- sliced
1	small	shallot -- minced
1	clove	garlic -- minced
4	tablespoons	unsalted butter -- divided
2	tablespoons	all-purpose flour
1	cup	2% low-fat milk
1/2	teaspoon	salt
1/4	teaspoon	pepper
1	cup	frozen peas
1/4	cup	white wine
1	cup	panko
1/2	cup	Parmesan cheese -- grated
1/4	teaspoon	ground nutmeg
1	cup	low-fat sour cream

Heat oven to 375°F.

Cook spaghetti according to instructions and drain.

Melt 2 tablespoons butter in saucepan. Add flour and stir and cook for a couple of minutes. Add milk slowly and stir constantly until sauce comes to a boil and thickens. Remove from heat and add sour cream.

Melt 2 tablespoons of butter in large skillet over medium. Add mushrooms, shallot, and garlic. Cook until shallot starts to soften and mushrooms start to brown. Add wine to deglaze pan stirring to get up any browned bits on bottom of skillet.

Add tuna, salt, pepper, nutmeg, and peas. Heat through until peas are defrosted.

Add the sauce and spaghetti to skillet and stir to combine. Pour into a 9x13 inch pan.

Mix Parmesan and panko and sprinkle over top of casserole.

Bake 20 to 25 minutes or until sauce is bubbling and top is golden.

Makes 6 servings.

Per Serving: 456 Calories; 14g Fat (28.5% calories from fat); 29g Protein; 50g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 621mg Sodium. Exchanges: 2 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.