Tuna noodle casserole

1. Cook the noodles according to the package and drain. Heat a large, oven-proof sauce pan* over medium heat and add oil to the pan to coat.

2. Add the onion and carrot and cook for about 6 minutes or until the carrot is tender (ie: not rock hard and not mush) stirring occasionally.

3. Sprinkle flour over the carrot/onion and cook 1 minute stirring constantly.

4. Using a whisk, gradually stir in the milk and cook for about 5 minutes or until slightly thick, stirring constantly.

5. Preheat the broiler.

6. Stir in cream/neufchatel cheese, mustard, salt, and pepper and cook for an additional 2 minutes, stirring constantly.

7. Remove the pan from the heat. Stir in the noodles, peas, 1/4 cup Parmesan cheese, and tuna.

8. If you are not in an oven proof baking dish - coat a 2 quart oven proof baking dish with cooking spray/oil and spoon the mixture into the dish.

9. Top with the remaining Parmesan cheese. Broil for 3 minutes or until golden and bubbly.

10. Let stand for a few minutes before serving so you don't burn your mouth!!!

11. *If you don't have an oven proof sauce pan you can just prep everything in a skillet and then transfer to a baking dish for the broiling piece. We prep and bake in a Le Creuset oven-safe sauce pan to cut down on the step of transferring to a new container and making yet another dish