3 c. uncooked whole wheat noodles
2 cans tuna in water, rinsed and drained
1 c. sliced celery
1/2 c. sour cream or plain yogurt
1 onion, chopped (I like to use red onions for a little color)
1 bell pepper, chopped
1 can cream of celery soup (or whatever cream of _____ you like)
1/2 c. 2% milk (I use non-fat dry milk and reconstitute it to make the required amt.)
1 c. reduced fat Cheddar cheese
NOTE: If you would like your veggies a little less crunchy, toss them in with the noodles.
Preheat oven to 425 degrees.
Cook noodles according to package directions; drain and set aside.
Spray oven safe baking dish with cooking spray; combine all remaining ingredients and mix well. Add noodles and stir well to combine.
Cover and bake 45 minutes or until heated through.