Ingredients

• 6 oz. wide egg noodles (1/2 of a 12 oz. package)
• 1 can (13 oz.) sliced mushrooms, drained
• 1 can (7 oz.) chunk light tuna in water, drained
• 1 cup frozen peas
• 1 can (10 oz.) reduced fat cream of celery soup
• 1 cup shredded carrots (make your own or buy shredded carrots)
• 3/4 cup shredded Cheddar cheese
• 3/4 cup Italian-style bread crumbs
• 2 eggs, lightly beaten

Directions

1. Prepare the noodles according to the package instructions (see tip below).

2. Preheat the oven to 350 degrees. Spray a large (1 1/2 – 2 quart) round casserole dish with nonstick cooking spray.

3. While the noodles are cooking, combine all other ingredients, except 1/4 cup of the bread crumbs, in a large bowl. When the noodles are cooked, drain and quickly add them to the tuna mixture and mix thoroughly.

4. Transfer the mixture to the casserole dish, and sprinkle the reserved bread crumbs on top.

5. Bake it, uncovered, for 30 minutes until it is lightly browned on top.

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