Vegetable Tuna Casserole With Pretzel Topping |
Course : Tuna
Source: Fast and Healthy--September October 1996
Serves: 4 |
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Ingredients:
1 1/2 cups uncooked wide egg noodles |
1 can water packed tuna -- drained, rinsed (6 oz.) |
2 cups frozen broccoli florets -- thawed |
1/2 cup finely chopped red or green bell pepper |
1/4 cup chopped green onions |
1 can cream of celery soup -- (10 3/4 oz.) |
3/4 cup skim milk |
1/2 teaspoon dried basil |
1 cup crushed pretzel twists or sticks |
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Preparation / Directions:
Cook noodles to desired doneness as directed on package. Drain; keep warm.
Heat oven to 350. Spray 1 1/2 quart casserole with nonstick cooking spray.
In medium bowl, combine cooked noodles and all remaining ingredients except pretzels.
Spoon mixture into spray-coated casserole; top with pretzels.
Bake at 350F for 25 to 30 minutes or until thoroughly heated.
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