4 1/2 oz medium egg noodles
1 cup chopped onions
1 cup chopped celery
1 cup chopped bell peppers (green, red & yellow)
1 cup sliced mushrooms
1/2 cup frozen sweet corn, thawed
1 10.5oz can reduced-calorie undiluted mushroom soup (70 calories per can)
8 oz drained canned chunk light tuna packed in water, flaked
1/2 cup skim milk
Few drops hot pepper sauce
2 Tbsp minced parsley
1/2 tsp freshly ground black pepper
2 slices reduced-calorie fresh whole-wheat bread, made into crumbs
1 Tbsp + 1 tsp grated parmesan cheese
2 medium tomatoes, sliced

Preheat oven to 350 degrees. 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.

Yield: 4 servings (1 1/2 cups each)

Nutritional Facts:
Calories: 342
Fat: 5g
Protein: 27g
Carbs: 50g
Fiber: 6g
Cholesterol: 56mg
Sodium:597mg