Tuna Noodle Casserole

12oz Barilla White Fiber Mini Shells pasta, cooked
1 can 98% Fat Free Cream of Celery condensed soup
1 can 98% Fat Free Cream of Mushroom condensed soup
2 6oz cans chunk light tuna, drained
3/4 tbsp butter
1 cup chopped onion
1 clove garlic, minced
1 4oz jar diced pimientos, drained
1 cup shredded cheddar cheese
1 tsp ground mustard
1/4 tsp seasoned salt
1/8 tsp ground white pepper
1/3 pkg Fat Free saltine crackers, crushed
1/4 cup shredded parmesan cheese
1 tsp paprika

Preheat oven to 350°
Cook noodles al dente. Drain.
Melt butter in saute pan over medium heat. Add onion and cook 2-3 minutes, until tender. Add garlic and cook 30 seconds more, until fragrant.
In a large bowl combine noodles, soups, tuna, onion, garlic, pimientos, cheddar, mustard, salt, and white pepper. Stir to combine.
Pour mixture into ungreased baking dish. Top with crackers, parmesan, and paprika.
Bake at 350° for 30 minutes

Serving Size: Serves 6-8, nutritional info based on 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user K8TPHENEGER.