Vegetable tuna casserole with pretzel topping
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Uncooked wide egg noodles |
| 1 | can | (6 oz.) water packed tuna, drained, rinsed |
| 2 | cups | Frozen broccoli florets, thawed |
| ½ | cup | Finely chopped red or green bell pepper |
| ¼ | cup | Chopped green onions |
| 1 | can | (10 3/4 oz.) cream of celery soup |
| ¾ | cup | Skim milk |
| ½ | teaspoon | Dried basil |
| 1 | cup | Crushed pretzel twists or sticks |
Directions
Cook noodles to desired doneness as directed on package. Drain; keep warm.
Heat oven to 350. Spray 1½ quart casserole with nonstick cooking spray.
In medium bowl, combine cooked noodles and all remaining ingredients except pretzels. Spoon mixture into spray-coated casserole; top with pretzels.
Bake at 350 for 25 to 30 minutes or until thoroughly heated. 4 1 ¼ cup servings.
Recipe by: Fast and Healthy--September October 1996 Posted to MC-Recipe Digest V1 #643 by L979@... on Jun 11, 1997