Light-But-Hearty Tuna Casserole

By kmkarayannis

Ingredients

• * TOPPING:
• 3 * 3 cups uncooked yolk-free noodles
• 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1/2 * 1/2 cup fat-free milk
• 2 * 2 tablespoons reduced-fat mayonnaise
• 1/2 * 1/2 teaspoon ground mustard
• 2 * 2 cans (5 ounces) white water-packed solid tuna
• 1/4 * 1/4 cup dry bread crumbs
• 1 * 1 tablespoon butter, melted
• 1/2 * 1/2 teaspoon paprika
• 1/4 * 1/4 teaspoon Italian seasoning
• 1/4 * 1/4 teaspoon pepper

Preparation

Step 1

* Cook noodles according to package directions.
* In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the tuna, mushrooms and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray.
DOUBLE TOPPING INGREDIENTS
* Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly. Yield: 4 servings.