Light-But-Hearty Tuna Casserole

Ingredients:
* 3 cups uncooked yolk-free noodles
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
* 1/2 cup fat-free milk
* 2 tablespoons reduced-fat mayonnaise
* 1/2 teaspoon ground mustard
* 1 can (6 ounces) solid white tuna, drained
* 1 jar (6 ounces) sliced mushrooms, drained
* 1/4 cup chopped roasted sweet red pepper
* TOPPING:
* 1/4 cup dry bread crumbs
* 1 tablespoon butter, melted
* 1/2 teaspoon paprika
* 1/4 teaspoon Italian seasoning
* 1/4 teaspoon pepper

Directions:
Cook noodles according to package directions.
In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the tuna, mushrooms and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray.
Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly. Yield: 4 servings

This is yet another recipe from my Healthy Cooking magazine. I am usually not a huge fan of tuna in casseroles but this one I really liked. I realized I didnt have the ground mustard so I used an equal amount of actual yellow mustard. Turned out just fine I think. I REALLY liked the addition of roasted sweet red peppers and the sliced mushrooms as opposed to yucky peas that tuna casserole usually has.