Source: dLife

A no bake cheesy tuna and egg noodle casserole.

Servings

2 cup cooked pasta
1 cup cream of mushroom soup, condensed, low sodium
1 tsp fresh chopped onion , steamed
1 tbsp fresh chopped celery , steamed
0.5 cup fat free milk
1 oz Cheese, American, pasteurized, processed, low fat, shredded (or Cheddar or Colby; about 1/4 cup)
8 oz Peas, petite, with diced carrots, 80% cooked, individually, FS
1 cup fresh mushroom slices , steamed
1 canned white tuna, packed in water, drained , drained

1 Cook the egg noodles according to package directions. Drain and return to pan.
2 Next, add all the ingredients to the pan and stir so they blend. Cook them over medium heat while stirring occasionally and until the cheese is melted.

Normally, only about 1 1/3 cups of dried egg noodles will be needed to yield 2 cups. Also, the nutritional analysis of this recipe assumes that no salt was used when cooking the egg noodles.