Skinny Tuna Noodle Casserole

Makes 4 Servings

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
1 (10.5 oz) 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 350 F. 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.

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