Ingredients:

nonstick cooking spray

6 tablespoons butter

1 cup sliced mushrooms

1/2 cup finely chopped red and/or green sweet peppers

1/4 cup finely chopped onion

1/4 cup all-purpose flour

2 1/2 cups milk

4 ounces cheese, shredded

2 tablespoons tuscan garlic herb blend

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 cups cooked egg noodles

2 5 ounce cans oil-packed tuna, drained

1/4 cup chopped fresh basil

1 tomato, sliced

1/2 cup bread crumbs

Directions:

1. Preheat oven to 375 degrees F. Coat a 2-quart au gratin or baking dish with cooking spray set aside.

2. Melt 4 tablespoons of the butter in a 3-quart saucepan over medium heat. Add mushrooms, peppers, and onion. Cook and stir for 5 minutes or until softened. Stir in flour and cook for 1 minute. Stir in milk until smooth. Cook and stir until thickened and bubbly.

3. Remove from heat and stir in cheese and 1 1/2 tablespoons of the herb mix, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Fold in the noodles, tuna and 3 tablespoons of the basil. Spread in prepared dish and arrange tomato slices over mixture in a single layer.

4. In a small bowl combine bread crumbs, remaining 2 tablespoons butter, melted, remaining 1/2 tablespoon herb mix, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle over tomatoes. Bake for 30 minutes or until bubbly and crumbs are golden brown. Garnish with remaining basil.

Bon Appetit!