LIGHT-BUT-HEARTY-TUNA CASSEROLE

LIGHT-BUT-HEARTY-TUNA CASSEROLE


3 cups uncooked yolk-free eggs
1 can (10.3/4-oz.) reduced-fat reduced-sodium condensed
cream of mushroom soup, undiluted
½ cup fat-free milk
2 Tbsp. reduced fat-free mayonnaise
½ tsp. ground mustard
1 can (6-oz.) solid white tuna, drained
1 jar (6-oz.) sliced mushrooms, drained
¼ cup chopped sweet red pepper

TOPPING:
¼ cup dry bread crumbs
1 Tbsp. butter, melted
½ tsp. paprika
¼ tsp. Italian seasoning
¼ tsp. pepper

Cook noodles according to package directions.

In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the tuna, mushrooms and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-inch square baking dish coated with cooking spray. Combine topping ingredients; sprinkle over casserole. Bake at 400^ for 25-30 minutes or until bubbly.

Yield: 4 servings.