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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a nearly no added fat version of a family favorite. I whipped it up the other night and it was a hit. You may add peas if you wish, but that doesn't fly in my house, so we didn't. Ingredients:
1 lb mini penne pasta or 1 lb egg noodles |
1 (10 1/2 ounce) can cream of mushroom soup |
2 (6 ounce) cans tuna, drained |
1 cup skim milk |
1 teaspoon celery seed |
1/4 teaspoon dried mustard |
1 teaspoon garlic powder |
1/4 teaspoon cayenne pepper |
1 teaspoon paprika |
1 cup kellogg's corn flake crumbs |
1/4 cup grated parmesan cheese |
2 tablespoons bouquet garni or 2 tablespoons italian seasoning |
salt |
pepper |
1 tablespoon butter |
Directions:
1. Preheat oven to 375°F.
2. Boil pasta and drain.
3. in baking dish combine tuna, soup, skim milk, celery seed, mustard, garlic, cayenne pepper, and paprika.
4. Add salt and pepper if you like.
5. Mix well and add noodles in thirds until blended well.
6. In a separate dish combine Kellogg’s crumbs, bouquet garni, cheese, butter.
7. Mix until you can make a 'crumb topping'.
8. Sprinkle over top.
9. Bake for 30 to 45 minutes, or until topping is crispy.
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