6 ounces no-yolk-type medium noodles
2 tsp. butter or margarine, divided
1 small chopped red bell pepper
1/2 medium chopped onion
1 C. sliced fresh mushrooms
2 T. flour
1 1/4 C. 1 percent milk
1/2 C. shredded sharp cheddar cheese
1 (9-ounce) can drained water-packed albacore tuna, flaked
1/2 tsp. each salt and black pepper
1/3 C. dried bread crumbs

Heat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray; set aside. Cook noodles according to package directions; drain. Meanwhile, combine 1 tsp. butter or margarine, bell pepper, onion and mushrooms in a large container and microwave on high (100 percent power); drain. Whisk together flour and milk until smooth. Stir into vegetable mixture; cover and microwave on high for 2 minutes. Stir, re-cover and cook for 1 minute. Stir and continue cooking in 30-second increments until thickened. Remove from microwave, add cheese and stir until melted. Stir in tuna, cooked noodles, salt and pepper, and spoon into baking dish. Bake, covered, 25 minutes. Mix together bread crumbs and the 1 tsp. remaining butter (melted); sprinkle over casserole and bake 5 more minutes or until bubbly.

Yield: 4 servings
Calories: 413
Fat: 10g
FIber: 3g