Thursday, February 16, 2012

Light but hearty tuna casserole

3 cups uncooked wheat egg noodles
1 can reduced fat, reduced sodium cream of mushroom
1/2 cup fat-free milk
2 tbsp olive oil mayo
1/2 tsp ground mustard
2 cans (6 oz) white tuna, drained
1/4 cup chopped roasted red pepper

1/4 cup dry bread crumbs
1/2 tsp paprika
1/4 tsp italian seasoning
1/4 tsp black pepper
1 tbsp margarine or butter

Cook noodles according to directions
In a large bowl, combine soup, milk, mayo and mustard. Stir in tuna, soup mixture and red pepper. Drain noodles, add to mixture, and stir until blended. Put in 8x8 baking dish. Combine topping ingredients (minus butter/margarine) and sprinkle over casserole. Drizzle melted butter over casserole. Bake at 400 degrees for 25-30 minutes.

This was a good, easy tuna casserole. It was very filling. This worked great for us, on Wednesday nights we go to Financial Peace University at church, and I made this before we left, and tossed it in the oven when we walked in the door. It was very easy, tasty, and filling!

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