Quick Tuna Noodle Casserole

• 2 cups egg noodles, uncooked
• 1/2 cup Philadelphia Light Cream Cheese Product
• 1/4 cup skim milk
• 2 cans (120 g each) chunk light tuna in water, drained
• 1 cup frozen peas
• 4 green onions, sliced
• 1 cup Cracker Barrel Shredded Light Double Cheddar Cheese
• 8 Ritz 30% Less Fat Crackers, crushed
• 1 Tbsp. non-hydrogenated margarine, melted

1. Heat oven to 350 degrees F.
2. Cook noodles as directed on package, omitting salt; drain, reserving 1/3 cup cooking water.
3. Mix cream cheese product and milk until blended.
4. Combine noodles, reserved cooking water, tuna, peas, onions, shredded cheese and cream cheese mixture; spoon into 2-L casserole dish sprayed with cooking spray.
5. Cover.
6. Bake 30 min.
7. Meanwhile, combine cracker crumbs and margarine.
8. Stir casserole gently; top with crumb mixture.
9. Bake, uncovered, 8 to 10 min.
10. or until topping is golden brown.

egg noodles, cream cheese, milk, water, frozen peas, green onions, cheddar cheese, fat crackers, nonhydrogenated margarine

Taken from www.kraftrecipes.com/recipes/quick-tuna-noodle-casserole-143861.aspx (may not work)