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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I got this recipe out of the WW cookbook. It is only 6 points per serving. Ingredients:
1 1/2 cups medium egg noodles |
2 onions, chopped |
2 stalks celery, chopped |
1 green bell peppers or 1 red bell peppers or 1 yellow bell pepper, seeded and chopped |
1 cup sliced mushrooms |
1/2 cup thawed frozen corn kernels |
1 (10 1/2 ounce) can reduced-calorie condensed mushroom soup |
2 (6 ounce) cans light chunk tuna in water, drained and flaked |
1/2 cup nonfat milk |
2 tablespoons minced parsley |
1/2 teaspoon fresh ground pepper |
3 -4 drops hot red pepper sauce |
2 slices reduced-calorie whole wheat bread, made into crumbs |
4 teaspoons grated parmesan cheese |
2 tomatoes, sliced |
Directions:
1. Preheat the oven to 350 F; spray a shallow 2 quart casserole with nonstick cooking spray.
2. Cook the noodles according to package directions; drain.
3. Meanwhile, spray a large nonstick saucepan with nonstick cooking spray: heat.
4. Saute the onions and celery until tender-crisp, about 2 minutes.
5. Add the bell pepper, mushrooms and corn; cook, stirring, until tender, about 5 minutes longer.
6. Stir in the soup, tuna, milk, parsley, pepper and pepper sauce.
7. Remove from the heat; stir in the noodles.
8. Transfer to the casserole.
9. Sprinkle with the bread crumbs and cheese.
10. Bake until the crumbs are golden brown and crisp, 15-20 minutes.
11. Top with the tomatoes.
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