Friday, March 14, 2008

Leanna's Tuna Casserole

Leanna's Tuna Casserole

My mushroom and pea free, lower in fat tuna casserole. Enjoy. :-)

1-12oz bag whole wheat no yolk egg noodles, cooked al dente
2 cans tuna
1 can fat free evaporated milk
1 tsp mustard powder
1 tsp paprika
1 tsp worcestershire sauce
2 tbsp chopped fresh parsley
1/4 cup diced onion
1/2 cup diced red bell pepper
1/4 cup diced celery
salt and pepper to taste
2 1/2 cups grated low fat cheddar cheese, divided


2 cups crushed potato chips, french fried onions, panko or bread crumbs

Preheat oven to 375 degrees. Grease a 2 qt casserole dish.

Cook egg noodles until al dente and set aside in the same pot they were boiled in.

In a med bowl - mix evap milk, spices, parsley and worcestershire sauce. Pour over noodles in the pot. Add diced onion, celery and red bell pepper and 2 cups of the grated cheese.

Stir and pour mixture into greased casserole dish.

Top with remaining 1/2 cup of cheddar cheese and sprinkle with topping.

Bake at 375 degrees for 25 minutes. Let it set for 5 minutes before serving.

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