Tuna Noodle Casserole(Heart At Work Recipe; Slimmed Down Favorite)

• 1 (8 oz.) pkg. linguine, vermicelli, spaghetti or other thin noodles
• 1 tsp. vegetable oil (canola, corn, safflower, sunflower)
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 (6 1/2 oz.) cans tuna in spring water, drained and rinsed
• 1/3 c. finely chopped bell pepper
• 1/2 c. finely chopped carrots
• 1/4 c. finely chopped fresh parsley
• 1/4 c. paprika to taste
• 1/2 c. low-fat sour cream
• 1 c. low-fat cottage cheese
• 1/2 c. plain nonfat yogurt
• 1/2 c. bread crumbs, toasted
• 1/4 c. grated Parmesan cheese

1. Cook noodles according to directions on the package, omitting salt.
2. Rinse and drain.
3. Preheat oven to 350u0b0.
4. In nonstick skillet, heat oil over medium-high heat.
5. Saute onion and garlic until onion is transparent, 2 to 3 minutes, stirring frequently.

linguine, vegetable oil, onion, clove garlic, water, bell pepper, carrots, fresh parsley, paprika, lowfat sour cream, lowfat cottage cheese, nonfat yogurt, bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=721371 (may not work)