Low-Fat Tuna Noodle Casserole - cooking recipe

Ingredients

1 c. elbow macaroni
3/4 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrots
1 (10 3/4 oz.) can low-sodium condensed cream of mushroom soup
3/4 c. skim milk
1/2 tsp. dried dillweed
1 c. loose-pack frozen peas
1 (6 1/2 oz.) tuna (water packed), drained
2 Tbsp. crushed low-sodium Shredded Wheat wafers
1 Tbsp. grated Parmesan cheese

Preparation

Cook noodles, onion, celery and carrots according to directions for the noodles omitting oil and salt.
Drain well.