Tuna Noodle Casserole

• 1 12 cups medium egg noodles
• 2 onions, chopped
• 2 stalks celery, chopped
• 1 green bell peppers or 1 red bell peppers or 1 yellow bell pepper, seeded and chopped
• 1 cup sliced mushrooms
• 12 cup thawed frozen corn kernels
• 1 (10 1/2 ounce) can reduced-calorie condensed mushroom soup
• 2 (6 ounce) cans light chunk tuna in water, drained and flaked
• 12 cup nonfat milk
• 2 tablespoons minced parsley
• 12 teaspoon fresh ground pepper
• 3 -4 drops hot red pepper sauce
• 2 slices reduced-calorie whole wheat bread, made into crumbs
• 4 teaspoons grated parmesan cheese
• 2 tomatoes, sliced

1. Preheat the oven to 350 F; spray a shallow 2 quart casserole with nonstick cooking spray.
2. Cook the noodles according to package directions; drain.
3. Meanwhile, spray a large nonstick saucepan with nonstick cooking spray: heat.
4. Saute the onions and celery until tender-crisp, about 2 minutes.
5. Add the bell pepper, mushrooms and corn; cook, stirring, until tender, about 5 minutes longer.
6. Stir in the soup, tuna, milk, parsley, pepper and pepper sauce.
7. Remove from the heat; stir in the noodles.
8. Transfer to the casserole.
9. Sprinkle with the bread crumbs and cheese.
10. Bake until the crumbs are golden brown and crisp, 15-20 minutes.
11. Top with the tomatoes.

egg noodles, onions, stalks celery, green bell peppers, mushrooms, corn kernels, mushroom soup, light chunk tuna, nonfat milk, parsley, ground pepper, whole wheat bread, parmesan cheese, tomatoes

Taken from www.food.com/recipe/tuna-noodle-casserole-112990 (may not work)