Tuna-Noodle Casserole
CATEGORIES
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
  1. 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.
  2. 4 Servings = 6 POINTS per serving