Ingredients
3 cups uncooked yolk-free noodles1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1/2 cup fat-free milk2 tablespoons reduced-fat mayonnaise1/2 teaspoon ground mustard1 jar (6 ounces) sliced mushrooms, drained1 can (5 ounces) albacore white tuna in water1/4 cup chopped roasted sweet red pepperTOPPING:1/4 cup dry bread crumbs1 tablespoon butter, melted1/2 teaspoon paprika1/4 teaspoon Italian seasoning1/4 teaspoon pepper
Preparation
Preheat oven to 400°. Cook noodles according to package directions.
In a large bowl, combine soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to a greased 8-in. square baking dish.
Combine topping ingredients; sprinkle over casserole. Bake until bubbly, 25-30 minutes.
