Tuna Mac Veggie Casserole

We will be leaning toward a more low fat agenda for the next several months.
I know once Thanksgiving is upon us, I will be glad I cut back a few months before.

Tuna Mac Veggie Casserole

olive oil spray
1 can corn
1 red or green bell pepper, diced (I mixed the two)
1 onion, diced
4-5 mushrooms sliced
1 can reduce fat cream of mushroom soup
1/4 cup skim milk
3-4 dashes tabasco sauce
3 tablespoons fresh parsley, chopped
salt and pepper to taste
1 can tuna, drained
1 1/2 cups cooked macaroni
2 slices wheat bread crumbled
4 tablespoons parmigiana cheese
2 ripe tomatoes

Preheat oven to 350
Spray a iron skillet with the olive oil spray and saute the first 4 items until onion is translucence.

Add the mushroom soup, milk, tuna, tabasco, salt and pepper, parsley, and cooked macaroni. Stir well.

Top this with the bread crumbs and parmigiana cheese.

Bake at 350 for 20-25 minutes until bread crumbs are browned. Slice tomatoes on top and sprinkle with more parsley.


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