Tuna-Noodle Casserole

Ingredients:

• 5 cups uncooked egg noodles (about a half bag 6+ oz.)
• 1 cup frozen peas
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 3/4 cup fat-free sour cream
• 1/3 cup grated Parmesan cheese
• 1/3 cup 2% milk plus a little
• 1/2 Teaspoon salt
• 1/4 to Teaspoon Pepper
• 2 cans (5 ounces each) light tuna in water, drained and flaked
• 1/4 to 1/2 cup finely chopped onion - Saute in a little Olive Oil with the garlic and Jalapenos
• 1 Teaspoon Garlic
• 5 to 6 Jalapeno slices

TOPPING:

• 1/2 cup Pankpo bread crumbs
• 1 tablespoon butter, melted

Directions

Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.

Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna and onion mixture.  Add noodles and peas, toss to combine.

Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.