Tuna Noodle Casserole With Green Beans

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 cups dried medium egg noodles
• 1 cup frozen green beans
• nonstick cooking spray
• 1 slice whole wheat bread, crumbled into coarse bread crumbs
• 2 teaspoons butter or 2 teaspoons margarine, melted
• 2 stalks celery, sliced
• 3/4 cup red bell peppers or 3/4 cup green bell pepper, chopped
• 1/2 cup chopped onion
• 1 (12 fluid ounce) can fat-free evaporated milk
• 1 (10 3/4 ounce) can condensed low-fat cream of mushroom soup
• 1 (9 ounce) can tuna in water, drained and flaked (i like to use 2 cans)

Recipe

• 1 prepare pasta according to package directions, adding green beans during last 3 minutes of cooking.
• 2 drain; set aside.
• 3 preheat oven to 375 degrees.
• 4 spray 2-quart casserole dish with nonstick cooking spray.
• 5 coat bread crumbs with melted butter.
• 6 coat large, nonstick skillet with nonstick cooking spray.
• 7 heat over medium-high heat.
• 8 add celery, bell pepper and onion.
• 9 cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender.
• 10 stir in pasta, evaporated milk, soup and tuna; mix well.
• 11 cook for 2 minutes.
• 12 pour into prepared casserole dish.
• 13 sprinkle with bread crumbs.
• 14 bake for 20 to 25 minutes or until bubbly and bread crumbs are golden.