Tuna Noodle Casserole With Green Beans |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Tuna casserole with green beans, red or green peppers, celery and onion in it. Ingredients:
3 cups dried medium egg noodles |
1 cup frozen green beans |
nonstick cooking spray |
1 slice whole wheat bread, crumbled into coarse bread crumbs |
2 teaspoons butter or 2 teaspoons margarine, melted |
2 stalks celery, sliced |
3/4 cup red bell peppers or 3/4 cup green bell pepper, chopped |
1/2 cup chopped onion |
1 (12 fluid ounce) can fat-free evaporated milk |
1 (10 3/4 ounce) can condensed low-fat cream of mushroom soup |
1 (9 ounce) can tuna in water, drained and flaked (i like to use 2 cans) |
Directions:
1. Prepare pasta according to package directions, adding green beans during last 3 minutes of cooking.
2. Drain; set aside.
3. Preheat oven to 375 degrees.
4. Spray 2-quart casserole dish with nonstick cooking spray.
5. Coat bread crumbs with melted butter.
6. Coat large, nonstick skillet with nonstick cooking spray.
7. Heat over medium-high heat.
8. Add celery, bell pepper and onion.
9. Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender.
10. Stir in pasta, evaporated milk, soup and tuna; mix well.
11. Cook for 2 minutes.
12. Pour into prepared casserole dish.
13. Sprinkle with bread crumbs.
14. Bake for 20 to 25 minutes or until bubbly and bread crumbs are golden.
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