Tuna-Noodle Casserole
Why I Love This Recipe
Ingredients You'll Need
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
