6 TBSP. butter
1 cup sliced cremini mushrooms
1/2 cup finely chopped red or green sweet pepper
1/4 cup finely chopped onion
1/4 cup all purpose flour
2 1/2 cups milk
4 oz. fontina cheese, shredded (1 cup)
2 Tbsp. Tuscan Garlic Herb mix
3 cups egg noodles, cooked
2 6 oz. cans oil packed tuna, drained
1/4 cup chopped, fresh basil
1 tomato, sliced
1/2 cup panko bread crumbs

TUSCAN GARLIC HERB MIX
2 TBSP. dried rosemary
2 TBSP. dried thyme
4 tsp. fennel seeds
4 tsp. garlic powder
2 tsp dried marjoram
1 tsp. dried sage

6 TBSP butter 1 cup sliced cremini mushrooms 1/2 cup finely chopped red or green sweet pepper 1/4 cup finely chopped onion 1/4 cup all purpose flour 2 1/2 cups milk 4 oz. fontina cheese, shredded (1 cup) 2 Tbsp Tuscan Garlic Herb mix 3 cup s egg noodles, cooked 2 6 oz. cans oil packed tuna, drained 1/4 cup chopped, fresh basil 1 tomato, sliced 1/2 cup panko bread crumbs 2 TBSP dried rosemary 2 TBSP dried thyme 4 tsp fennel seeds 4 tsp garlic powder 2 tsp dried marjoram 1 tsp dried sage

1. Preheat oven to 375. Coat 2 qt. baking dish with nonstick cooking spray.

2. Melt 4 TBSP butter over medium heat. Add mushrooms, peppers and onions. Cook and stir 5 minutes or until softened. Stir in flour, cook 1 minute. Whisk in milk until smooth, cook and stir until thickened and bubbly. Remove from heat. Whisk in cheese, 1 1/2 TBSP of Tuscan Herb Mix, 1/4 tsp. salt and 1/4 tsp. pepper. Fold in noodles, tuna and half the basil. Spread mixture in dish. Top with single layer of tomato slices.

3. In a small bowl combine bread crumbs, remaining melted butter, remaining Tuscan Herb Mix, 1.4 tsp. salt, 1/4 tsp. pepper. Sprinkle over tomatoes. Bake 30 minutes, or until golden brown. Top with remaining basil.