Eleanor's Lighter Tuna Noodle Casserole

• 8 ounces wide egg noodles, cooked al dente
• 1 cup light mayonnaise or 1 cup fat-free mayonnaise
• 1 cup light sour cream or 1 cup fat free sour cream
• 12 cup grated parmesan cheese
• 12 cup nonfat milk
• 1 teaspoon Dijon mustard
• 12 teaspoon dried dill
• 12 teaspoon celery seed
• kosher salt
• freshly cracked pepper
• 2 (6 ounce) cans tuna, drained
• 1 cup frozen peas, thawed
• 12 cup diced red bell pepper
• 13 cup sliced green onion
• 14 cup breadcrumbs (optional)

1. Preheat oven to 350.
2. Butter 2qt.
3. baking dish.
4. Cook noodles till slightly al dente, 4-5 min, drain.
5. Combine mayo, sour cream, parmesan cheese, milk, mustard and spices.
6. Add hot noodles to this mixture in a large bowl.
7. Add tuna, peas, red pepper and green onions, turning gently till well combined.
8. Taste for seasoning and add salt and pepper to taste.
9. Pour mixture into buttered baking dish, sprinkle with bread crumbs if desired, and cover with tin foil.
10. Bake at 350 for 40-45 minutes, uncovering for last 5 minutes.

egg noodles, light mayonnaise, light sour cream, parmesan cheese, nonfat milk, mustard, dill, celery, kosher salt, freshly cracked pepper, tuna, frozen peas, red bell pepper, green onion, breadcrumbs

Taken from www.food.com/recipe/eleanors-lighter-tuna-noodle-casserole-321348 (may not work)