Recipe: Vegetable Tuna Casserole With Pretzel Topping

Vegetable Tuna Casserole With Pretzel Topping

1 1/2 cups uncooked wide egg noodles
1 can (6 oz.) water packed tuna -- drained, rinsed
2 cups frozen broccoli florets -- thawed
1/2 cup finely chopped red or green bell pepper
1/4 cup chopped green onions
1 can (10 3/4 oz.) cream of celery soup
3/4 cup skim milk
1/2 teaspoon dried basil
1 cup crushed pretzel twists or sticks

Cook noodles to desired doneness as directed on package. Drain; keep warm.

Heat oven to 350. Spray 1 1/2 quart casserole with nonstick cooking spray.

In medium bowl, combine cooked noodles and all remaining ingredients except pretzels. Spoon mixture into spray-coated casserole; top with pretzels.

Bake at 350 for 25 to 30 minutes or until thoroughly heated.
4 1 1/4 cup servings.