Not Your Momma's Tuna Noodle Casserole

This fabulous Tuna-Noodle Casserole certainly isn't the one Mom used to make, but is just as comforting. This is based on a recipe found in the Weight Watchers New Complete Cookbook, but altered to fit what was in my pantry at the time. While not as low in points and calories, this one is still a healthy alternative to classic Tuna Noodle Casserole.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups penne pasta, uncooked
• 3  cups water (for cooking the pasta)
• 1  cup onion, finely chopped
• 1⁄2 cup celery, finely chopped
• 1⁄2 cup red bell pepper, finely chopped
• 1  cup cabbage, finely chopped
• 1⁄2 cup carrot, finely chopped
• 1⁄4 cup green onion, finely chopped
• 1 (10 3/4ounce) can  cream of celery soup
• 1 (6 ounce) can  chunk tuna in water, drained and flaked
• 1⁄2 cup  whole milk
• 2  tablespoons dried parsley
• 1⁄2 teaspoon fresh ground black pepper
• 4  tablespoons  Italian style breadcrumbs
• 4  teaspoons  grated parmesan cheese
• 1  tomatoes, sliced
•  nonstick cooking spray

Directions

1. Preheat oven to 350°F; spray a shallow casserole dish with nonstick spray. Cook the noodles according to package directions; drain.
2. While noodles cook, spray a large Wok-style pan with nonstick cooking spray; heat. Saute onions and celery for 2 minutes. Add bell pepper, cabbage, and green onions; cook, stirring, until tender. Stir in soup, tuna, milk, parsley, and pepper. Remove from heat; stir in noodles. Transfer to casserole dish.
3. Sprinkle top with bread crumbs and Parmesan cheese. Bake or 15 minutes. Top with tomato slices.