Tuna Noodle Casserole

Submitted by mrsjoelove

"I got this recipe out of the WW cookbook. It is only 6 points per serving."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4

ingredients

• 1 1⁄2 cups medium egg noodles
• 2 onions, chopped
• 2 stalks celery, chopped
• 1 1 red bell peppers or 1 yellow bell pepper, seeded and chopped
• 1 cup sliced mushrooms
• 1⁄2 cup thawed frozen corn kernels
• 1 (10 1/2 ounce) can reduced-calorie condensed mushroom soup
• 2 (6 ounce) cans light chunk tuna in water, drained and flaked
• 1⁄2 cup nonfat milk
• 2 tablespoons minced parsley
• 1⁄2 teaspoon fresh ground pepper
• 3 -4 drops hot red pepper sauce
• 2 slices reduced-calorie whole wheat bread, made into crumbs
• 4 teaspoons grated parmesan cheese
• 2 tomatoes, sliced

directions

1. Preheat the oven to 350 F; spray a shallow 2 quart casserole with nonstick cooking spray.
2. Cook the noodles according to package directions; drain.
3. Meanwhile, spray a large nonstick saucepan with nonstick cooking spray: heat.
4. Saute the onions and celery until tender-crisp, about 2 minutes.
5. Add the bell pepper, mushrooms and corn; cook, stirring, until tender, about 5 minutes longer.
6. Stir in the soup, tuna, milk, parsley, pepper and pepper sauce.
7. Remove from the heat; stir in the noodles.
8. Transfer to the casserole.
9. Sprinkle with the bread crumbs and cheese.
10. Bake until the crumbs are golden brown and crisp, 15-20 minutes.
11. Top with the tomatoes.