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

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