Tuna-Noodle Casserole

Recipe by: The Weight Watchers Complete Cookbook & Program Basics

6.5 Points Per Serving

This all-time favorite casserole is perfect on a cold, dreary night or when you've had a stressful day.

4 1/2 ounces medium egg noodles

1 cup chopped onions

1 cup chopped celery

1 cup chopped bell peppers (green, red and yellow)

1 cup sliced mushrooms

1/2 cup frozen sweet corn, thawed

One 10.5-ounce can reduced-calorie undiluted mushroom soup (70 calories per can)

8 ounces drained canned chunk light tuna packed in water, flaked

1/2 cup skim milk

Few drops hot pepper sauce

2 tablespoons minced parsley

1/2 teaspoon freshly ground black pepper

2 slices reduced-calorie fresh whole-wheat bread, made into crumbs

1 tablespoon + 1 teaspoon grated Parmesan cheese

2 medium tomatoes, sliced

Preheat oven to 350º. Spray shallow 2-quart casserole with nonstick cooking spray. In large pot of boiling water, cook noodles 8 minutes, until tender. Drain; keep warm. Meanwhile, spray a large saucepan with nonstick cooking spray. Add onions and celery; cook, stirring frequently, about 2 minutes, until tender-crisp. Add bell peppers, mushrooms and corn. Continue cooking and stirring, 5 minutes longer, until tender. Stir in soup, tuna, milk, hot pepper sauce, parsley and pepper. Remove from heat; stir in noodles. Transfer to prepared casserole. Sprinkle with bread crumbs and Parmesan cheese; bake 15-20 minutes, until crumbs are golden brown and crisp. Top with fresh tomato slices. Serve hot.

Makes 4 Servings

EACH SERVING (1 1/2 CUPS): 342 Calories, 27 g Protein, 5 g Fat, 50 g Carbohydrate, 597 mg Sodium, 56 mg Cholesterol, 6 g Dietary Fiber