Cheesy Tuna Noodle Casserole

Ingredients

• Egg noodles

  Dry, enriched

  12 oz or 340g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Green bell pepper

  Sweet, green, raw

  ¼ cup, chopped or 37g

• Red bell pepper

  Sweet, raw

  ¼ cup, chopped or 37g

• Cheddar cheese soup

  Campbell soup company, campbell's red and white, condensed

  312g

• Tuna

  Fish, light, canned in water, drained solids

  5 oz or 142g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bread crumbs

  Dry, grated, plain

  ¼ cup or 27g

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
3. While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
4. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
5. Fold the noodles into the saucepan.
6. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.

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