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TUNA-NOODLE CASSEROLE
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INGREDIENTS
- 1 1/2 Cups Medium Egg Noodles
- 2 Onions, chopped
- 2 Celery Ribs, chopped
- 1 Green, Yellow or Red Pepper, seeded & chopped
- 1 Cup Mushrooms, sliced
- 1/2 Cup Frozen Corn Kernels, thawed
- 1 – 101/2 oz. Can Healthy Request Mushroom Soup
- 2 – 6 oz. Cans Chunk Light Tuna, water packed
- drained and flaked
- 1/2 Cup Fat-Free Milk
- 1/2 tsp. Black Pepper, Freshly ground
- 3-4 drops Hot Sauce
- 2 Slices Bread, made into crumbs
- 4 tsp. Grated Parmesan Cheese
- 2 Tomatoes, sliced
DIRECTIONS
Cook noodles according to package directions; drain. Sauté the onions and celery until tender-crisp (about 2 minutes) in a nonstick saucepan sprayed with non-stick cooking spray. Add peppers, mushrooms and corn; cook, stirring, until tender, about 5 minutes longer. Stir in the soup, tuna, milk, pepper and hot sauce. Remove from heat, stir in the noodles. Transfer to the casserole dish. Sprinkle with bread crumbs. Bake 15-20 minutes until bread crumbs are crisp. Top with tomatoes.
4 Servings = 6 POINTS per serving
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