Tuna Noodle Casserole With Green Beans - cooking recipe

Ingredients

3 cups dried medium egg noodles
1 cup frozen green beans
nonstick cooking spray
1 slice whole wheat bread, crumbled into coarse bread crumbs
2 teaspoons butter or 2 teaspoons margarine, melted
2 stalks celery, sliced
3/4 cup red bell peppers or 3/4 cup green bell pepper, chopped
1/2 cup chopped onion
1 (12 fluid ounce) can fat-free evaporated milk
1 (10 3/4 ounce) can condensed low-fat cream of mushroom soup
1 (9 ounce) can tuna in water, drained and flaked (I like to use 2 cans)

Preparation

Prepare pasta according to package directions, adding green beans during last 3 minutes of cooking.
Drain; set aside.
Preheat oven to 375 degrees.
Spray 2-quart casserole dish with nonstick cooking spray.
Coat bread crumbs with melted butter.
Coat large, nonstick skillet with nonstick cooking spray.
Heat over medium-high heat.
Add celery, bell pepper and onion.
Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender.
Stir in pasta, evaporated milk, soup and tuna; mix well.
Cook for 2 minutes.
Pour into prepared casserole dish.
Sprinkle with bread crumbs.
Bake for 20 to 25 minutes or until bubbly and bread crumbs are golden.