Tuna Noodle Casserole

200  grams		dried noodles
25  grams		butter
55  grams		fresh breadcrumbs
400  mL		condensed cream of mushroom soup
125  mL		skim milk
1  cup		red pepper
1  cup		green pepper
140  grams		mature cheddar cheese
2  tablespoons		parsley
200  grams		canned tuna

Tip: For nutritional information on all the ingredients in Tuna Noodle Casserole just click on each ingredient name. Then adjust the serving size for any Tuna Noodle Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 - Preheat oven to 400. Bring large saucepan to boil, add pasta and cook for 2 mins less than specified on package.
2 - Meanwhile, melt butter in a separate small saucepan over a medium heat. Stir in the breadcrumbs, then remove from heat and reserve.
3 - Drain pasta well and reserve. Pour soup into pasta pan over medium heat, then stir in milk, peppers, half the cheese (shredded) and all parsley. Add tuna and gently stir in so flakes don't break up. Season to taste. Heat until small bubbles appear around around the edge of the mixture - do not boil.
4 - Stir pasta into the pan and use 2 forks to mix the mixture together. Spoon the mixture into an ovenproof dish and spread out.
5 - Stir remaining cheese into the buttered breadcrumbs, then sprinkle over mixture. Bake for 20-25 mins until topping is golden. Leave to stand for 5 mins before serving from dish.