Tuna Noodle Casserole

1/3 cup pine nuts
6 sun-dried tomatoes, not packed in oil
6 oz dried wide egg noodles
1 onion, peeled and quartered
1 stalk celery, quartered
1 green or red bell pepper, seeded and cut into chunks
1 clove garlic, crushed and peeled
2 teaspoons canola oil
2 Tbsp all-purpose flour
2 cups 1% milk
1/2 cup low-fat mayonnaise
1 9-oz can white tuna in water, drained and flaked
1/2 cup grated Gruyere cheese
2 Tbls finely chopped fresh parsley or basil
Fresh lemon juice to taste
Salt & freshly ground black pepper to taste

1. Preheat oven to 350 degrees F.
2. Spread pine nuts in a shallow pan and bake for 5-7 minutes, or until lightly browned; set aside.
3. Increase oven temperature to 425. Lightly oil a 3-qt baking dish or coat it with nonstick spray.
4. In a small bowl, soak sun-dried tomatoes in hot water until softened, about 20 minutes. Drain and set aside.
5. Cook noodles in boiling salted water until al dente, about 6 minutes. Drain and refresh under cold running water. Drain and set aside.
6. Meanwhile, in a food processor, pulse reserved tomatoes, onion, celery, bell pepper and garlic until finely chopped.
7. In a large skillet, heat oil over medium heat. Add vegetables and cook, stirring accasionally, until softened, about 8 minutes. Add flour and cook, stirring for 1 minute. Add milk and bring to a boil, stirring, until thickened, about 4 minutes. Remove from heat. Stir in mayonnaise, tuna, cheese, and parsley (or basil). Season with lemon juice, salt and pepper.
8. Gently mix reserved noodles into tuna mixture and spoon into prepared baking dish. Sprinkle with reserved pine nuts. (The casserole will keep, covered, in the refrigerator for up to 2 days.)
9. Bake casserole for 20-30 minutes, or until bubbling. Let stand for 5 minutes before serving.

6 servings

265 calories per serving: 21 grams protein; 11 grams fat (2.6 grams saturated fat); 33 grams carbohydrate; 385 mg sodium; 55 mg cholesterol; 1 gram fiber