Mmmm... Tuna Noodle Casserole!

I'll be the first to admit, I am not a big fish eater. In fact the only fish I will eat besides shellfish is whitefish, and not even all white fish. That being said Tuna is my arch nemesis. I can't stand it and find the smell repugnant. However you smother it with creamy sauce and noodles, I will gobble it up. There is always some solace in a creamy tuna noodle casserole. But we all know that casserole just took all the nutrition from that tuna and squashed it like a bug. Well I am here to put the nutrition and taste back into one of America's beloved casseroles.

2 cans tuna, in water
1 Box Barilla Plus Farfalle pasta
1 bag Birdseye classic mixed vegetable
2 cups low sodium chicken stock
1 small onion
2 stalks celery (including the leaves)
2 tbs whole wheat flour
1 cup buttermilk
2 teaspoons butter (the real stuff here people)
2 slices of 100% whole wheat bread (nature's own)
2 ounces cream cheese
1 cup sharp cheddar cheese

While pasta is cooking defrost vegetables and toast bread till super dry and crispy. Dice celery and onions into small pieces saute with butter till tender over medium heat. Approximately 5 minutes. Add flour, stir for a couple minutes. Add chicken stock bring to a boil, simmer till thickens. Add buttermilk, cream cheese and cheddar cheese, simmer till cheese is melted and sauce is thick. Drain pasta. In the pot you cooked your pasta add veggies, tuna (drained), noodles and sauce mix together. Add mixture to casserole dish. Take toasted bread and crumble over the top. Bake at 350 for 15-20 minutes till it is piping hot in the middle. Let sit for 5 minutes. Serve with fresh spring salad. Enjoy!!!