Ingredients
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted2/3 cup water1/2 cup skim milk1/4 teaspoon ground mustard1/8 teaspoon pepper1/2 cup chopped celery1/4 cup chopped green onions2 tablespoons olive oil2 cans (6-1/2 ounces each) light water-packed tuna, drained1 container (8 ounces) egg substitute1 cup cooked no-yolk medium noodles1/2 cup shredded reduced-fat sharp cheddar cheese
Preparation
In a large bowl, combine the soup, water, milk, mustard, and pepper until blended. In a nonstick skillet, celery and onions in oil until celery is tender. Stir the vegetables, tuna, egg substitute and noodles into the soup mixture. Pour into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean.
