Tuna Noodle Casserole

By North Star



Ingredients.

4 cups dried medium egg noodles
1 cup frozen green beans
Butter
2 slices whole-grain bread, crumbled into coarse bread crumbs
2 teaspoons butter or margarine.
2 stalks celery, sliced
3/4 cup chopped red or green bell pepper
1/2 cup chopped onion
1 can (12 fluid ounces) Evaporated Milk
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (9 ounces) tuna packed in water, drained and flaked.

Directions.


PREPARE pasta according to package directions, adding green beans during last 3 minutes of cooking. Drain, set aside.

PREHEAT oven to 375° F. rub 2-quart casserole dish with butter. Coat casserole dish with bread crumbs about 1/2 of bread crumb mixture.

MELT in large nonstick skillet the 2 teaspoons butter or margarine. 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.