Zesty Tuna Noodle Bake

• 8 ounces elbow macaroni
• 4 ounces reduced-fat cream cheese, softened
• 1/2 cup low-fat mayonnaise
• 1/2 cup low-fat sour cream
• 1 -2 tablespoon hot sauce (preferably Frank's)
• 1 -2 teaspoon fresh ground black pepper
• 2 large stalk celery, diced
• 1 medium onion, diced
• 1 cup frozen peas, thawed
• 3 (5 ounce) cans tuna in water, drained
• 1 1/2 cups grated sharp cheddar cheese

1. Preheat oven to 350 degrees F.
2. Combine cream cheese, mayo, sour cream, hot sauce and pepper.
3. Add vegetables and tuna to sauce mixture.
4. Cook macaroni until extra-firm, about 6 minutes. (Make sure your pasta water is well-seasoned and your casserole will not need any additional salt).
5. Drain macaroni and mix with other ingredients.
6. Pour into greased casserole dish and top with grated cheese.
7. Bake at 350 for 20 minutes, then turn heat to 400 until cheese reaches desired crispiness.

elbow macaroni, cream cheese, lowfat mayonnaise, lowfat sour cream, hot sauce, fresh ground black pepper, stalk celery, onion, frozen peas, water, cheddar cheese

Taken from www.food.com/recipe/zesty-tuna-noodle-bake-372091 (may not work)