Light-But-Hearty Tuna Casserole

• 3 cups uncooked yolk-free noodles
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1/2 cup fat-free milk
• 2 tablespoons reduced-fat mayonnaise
• 1/2 teaspoon ground mustard
• 1 jar (6 ounces) sliced mushrooms, drained
• 1 can (5 ounces) albacore white tuna in water
• 1/4 cup chopped roasted sweet red pepper
• 1/4 cup dry bread crumbs
• 1 tablespoon butter, melted
• 1/2 teaspoon paprika
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon pepper

1. Cook noodles according to package directions.
2. In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the mushrooms, tuna and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray.
3. Combine topping ingredients; sprinkle over casserole. Bake at 400u0b0 for 25-30 minutes or until bubbly.

uncooked yolk, condensed cream, milk, mayonnaise, ground mustard, mushrooms, water, sweet red pepper, bread crumbs, butter, paprika, italian seasoning, pepper

Taken from www.tasteofhome.com/recipes/light-but-hearty-tuna-casserole/ (may not work)