Tuna Noodle Casserole - Makes 8 servings

Ingredients:

3 cups fat-free milk
2 Tbsp all-purpose flour
2 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce

1 tsp dried dill
1/2 tsp freshly ground black pepper
1/4 tsp salt
Two 10-oz. bags frozen mixed vegetables, thawed
Two 6-oz. can tuna packed in water, drained
8 oz dried whole wheat noodles, cooked according to package instructions and drained
2 oz Parmigiano-Reggiano, grated (about 1/2 cup)

Instructions:

Position the rack in the center of the oven and preheat the oven to 350°F. Whisk the milk and flour in a large saucepan over medium heat until simmering and thickened. Whisk in the mustard, Worcestershire, dill, pepper and salt. Then stir in the vegetables, tuna, noodles and cheese. Pour into a 2-quart round or oblong casserole. Bake until bubbling and lightly browned, about 40 minutes. Let stand 10 minutes at room temperature before serving.