Serves: 4
Ingredients:
For the filling:
3 cups yolk-free noodles, uncooked
1/4 cup roasted sweet red peppers, chopped
1/2 cup fat-free milk
1 can. low-fat condensed cream of mushroom soup
1 can. albacore white tuna in water, drained
1 jar sliced mushrooms, drained
2 tbsp. low-fat mayonnaise
1/2 tsp. ground mustard
For the topping:
1/4 cup dry breadcrumbs
1/4 tsp. ground black pepper
1/4 tsp. Italian herb seasoning
1/2 tsp. smoked paprika
1 tbsp. melted butter
Preparation:
Preheat your oven to 400 degrees F.
Cook the noodles in boiling salted water according to package directions, until al dente; drain and set aside.
Empty the can of condensed soup into a large bowl and pour in the milk.
Throw in the tuna, mushrooms and red pepper chunks along with a dash of mustard.
Stir them all together and dump the cooked noodles into it.
Toss to mix thoroughly and tip the contents of the bowl within a pre-greased 8’’ square baking dish.
Toss the topping ingredients in a separate bowl and scatter them on top of the filling.
Place in the hot oven and bake for half an hour or until the casserole turns bubbly and the topping turn golden.
Serve warm.
