Creamy Tuna Noodle Casserole

16 oz of pasta
1 c of chopped celery
1/3 c of chopped onion
1/4 c of chopped grn bell pepper
1/4 c of chopped sweet red pepper
1 tbls of olive oil
1 can of 98% fat free cream of mushroom soup
4 oz of light cream cheese
1 c of low fat cheddar/colby shredded cheese
1 c of fat free cream substitute
1 12 oz can of albacore white tuna packed in water
1/2 c of hellman's light mayonnaise
1 2oz jar of diced pimientos
1/2 tsp of salt
1/2 c of pepperidge croutons, crushed

Preheat oven to 350 degrees. Cook pasta as directed. In a skillet heat olive oil on med. high, add celery, onion, peppers, and salt. Saute until tender or just starting to brown, set aside. In a saucepan combine the soup, half the cheese, and milk. Cook and stir over low heat until cheese is melted. Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, and pimientos. Pour into a 13 by 9 inch casserole dish sprayed with pam. Top with crushed croutons and remaining cheese. Bake for 30 minutes. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user KLHESS55.