Tuna Casserole!

I was craving some comfort food the other day and thought tuna casserole sounded good! Went through all my recipes, but couldn't find any that didn't have cream of mushroom (staying away from msg's)or that sounded good, so figured it was time to make up my own recipe! :)

Tuna Casserole

1 T. butter
1 cup diced fresh mushrooms
1 T. flour
1 can (12 oz.) Fat Free evaporated milk
2 T. sour cream (can use light or fat free)
2 cans water packed tuna; drained
1/4 cup parmesan cheese
2 slices swiss cheese
6 oz. cooked egg noodles
paprika & salt to flavor

Saute mushrooms in butter until tender; add flour and mix well. Stir in evaporated milk; cook until slightly thickened.
Add tuna, parmesan cheese, salt, sour cream, & noodles.
Pour into a lightly greased 8x8 pan.
Lay the swiss cheese on top; press lightly into the casserole, so that the cheese is covered and won't brown to much.
Sprinkle with paprika.

Bake 350 for 20 minutes or until bubbly and lightly browned on top.

Yields 4 servings; 197 calories per serving.