If you like the taste of seafood, you will love this recipe. The combination of flavors is wonderful, and the preparation is so easy.

1 12-oz pkg egg noodles

4 stalks celery, chopped
1/4 C chopped green pepper
1/4 C chopped red pepper
1 10.75-oz can cream of mushroom soup
1 C 1% low-fat milk
1/2 C cashew pieces
1 C fat-free sour cream
1 12-oz can Worthington Tuno, drained (use 3/4 of a can for a milder flavor)

Topping:

1 C seasoned bread crumbs
2 Tbsp grated Parmesan cheese

In a large kettle, cook noodles according to package directions. Drain. Pour noodles into large bowl and add all other ingredients—except bread crumbs and Parmesan. Stir well. Pour into 9″ x 13″ baking dish.

In a small bowl, mix bread crumbs and Parmesan cheese. Sprinkle over noodle mixture. Bake at 350° F for 35 to 40 minutes.

Servings: 15

Submitted by Debby Shabo Wade

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Read more at the source: Tuno Noodle Casserole

Article excerpt posted on en.intercer.net from Vegetarian recipes.