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Tuna Noodle Casserole

8 ounces noodles ½ cup cream cheese softened

2 tablespoons oil 2 tablespoons Dijon mustard

½ cup chopped onion ¼ teaspoon salt

1/3 cup chopped carrots ¼ teaspoon black pepper

2 tablespoons flour 1 cup frozen peas, thawed

2 ¾ cups milk ½ cup grated partigiano cheese

2 cans tuna in water drained and flaked

Cook noodles, drain. Heat a large skillet over medium heat, add oil to coat pan, add onion, and carrots, cook 6 minutes stirring occasionally. Sprinkle with four, cook 1 minute stirring constantly. Gradually stir in milk, cook 5 minutes stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt and pepper cook 2 minutes, stirring constantly.

Remove pan from heat. Stir in noodles, peas and ¼ cup cheese and tuna. Put mixture in a shallow broiler-safe baking dish top with remaining cheese broil 3 minutes. Let stand 5 minutes before serving.

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