Tuna Noodle Casserole with Vegetables

• 1 tbsp. butter
• margarine
• 1/4 lb. (1 cup) fresh mushrooms, thinly sliced
• 1 can reduced-sodium condensed mushroom soup, undiluted
• 1 cup (4 oz.) reduced-fat monterey jack cheese, shredded
• 1 cup plain non-fat yogurt
• 1/2 cup sliced green onions, with tops
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. celery seeds
• 1/4 tsp. crushed red pepper flakes
• 8 macaroni shells, corkscrews
• wheels, cooked, rinsed and drained
• 1 can (12) water-packed chunk light tuna, rinsed, drained and flaked
• 2-1/2 cup fresh vegetables, blanched,
• frozen vegetables
• 1/2 cup crushed fat-reduced crackers
• 1/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 350F.
2. Spray a 2-1/2-quart casserole dish with non-stick cooking spray and set aside.
3. Melt the butter or margarine in large skillet over medium heat.
4. Add the mushrooms and cook, stirring frequently, for approximately 4 minutes or until tender.
5. Add the soup, cheese, yogurt, onions, pepper, celery seeds and red pepper flakes and mix well.
6. Fold in the cooked macaroni, tuna and vegetables.
7. Spoon the mixture into the prepared casserole or baking dish.
8. Combine the crushed crackers and Parmesan cheese and mix well.
9. Sprinkle the mixture evenly over the top of the casserole.
10. Bake, uncovered, for 30 minutes or until bubbly and lightly browned.

butter, margarine, fresh mushrooms, mushroom soup, cheese, yogurt, green onions, freshly ground black pepper, celery seeds, red pepper, macaroni, wheels, water, fresh vegetables, frozen vegetables, crackers, freshly grated parmesan cheese

Taken from www.foodgeeks.com/recipes/4271 (may not work)