Light and Creamy TUNA NOODLE CASSEROLE
1 recipe of Basic Cream Sauce (see below)
2-5 ounce cans solid white albacore tuna*, drained well
1 can LeSeur baby peas, drained well
2 cups dry Farfalle or Fusilli pasta
1/3 cup boiling water
1/2 teaspoon lemon juice
1 teaspoon Better than Bouillon Chicken Base
2 tablespoons butter
1/2 cup Italian bread crumbs

• Preheat oven to 375 degrees.
• Cook and drain pasta al dente.
• Prepare sauce (recipe below).
• Spray 2 quart baking dish with PURE.
• In a large mixing bowl dissolve chicken base into lemon juice and boiling water.
• Whisk in Alfredo sauce to thin smooth consistency.
• Add tuna, peas and pasta. Toss gently until well blended and coated with sauce.
• Spoon into the casserole.
• Melt butter and add bread crumbs until well blended.
• Sprinkle crumb mixture over top of casserole.
• Bake 30 minutes or until golden and bubbling.

SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese