De-Lightful Tuna Casserole

• 1 package (7 ounces) elbow macaroni
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup sliced fresh mushrooms
• 1 cup shredded reduced-fat cheddar cheese
• 1 cup fat-free milk
• 1 can (5 ounces) light water-packed tuna, drained and flaked
• 2 tablespoons diced pimientos
• 3 teaspoons dried minced onion
• 1 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/3 cup crushed cornflakes

1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.
2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350u0b0 for 25-30 minutes or until bubbly.
3. Cool unbaked casserole before topping with cornflakes; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Top casserole with cornflakes and bake as directed; increase time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

elbow macaroni, condensed cream, mushrooms, cheddar cheese, milk, tuna, pimientos, onion, ground mustard, salt, cornflakes

Taken from www.tasteofhome.com/recipes/de-lightful-tuna-casserole/ (may not work)