Ingredients:

3 cups uncooked egg noodles

1 can (10.75 ounces) reduced-fat cream of mushroom soup

1/2 cup milk

2 tablespoons sour cream

1/2 ground mustard

1 can (5 ounces) of albacore white tuna in water

1/4 cup chopped roasted red peppers or peas (or a combination)

2 tablespoons butter

10-15 saltine crackers, crumbled (or your topping of choice)

Directions:

1. Preheat the oven to 400 degrees F. Cook the egg noodles according to the directions on the package. Drain the noodles. Set aside.

2. Combine the soup, milk, sour cream, and ground mustard in a large bowl. Stir in the tuna and red peppers and/or peas. Finally, mix in the noodles.

3. Lightly grease an 8 x 8-inch square baking dish with cooking spray. Then, add the noodle mixture to the dish and spread it evenly. Crumble the crackers on top of the casserole (use extra if you like more crunch). Then, take the butter and slice into smaller pieces, dabbing 6-8 pieces around the cracker topping.

4. Bake for about 25-30 minutes, or until bubbly and browned slightly on top. If you'd like to add a garnish, sprinkle with fresh thyme.

Bon Appetit!