Creamy Tuna-Noodle Casserole --- (dinner in less than an hour)

When you need supper fast, this tuna casserole with peas, peppers and onions makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. 
TOTAL TIME: Prep: 20 minutes   Bake: 25 minutes   MAKES: 4 servings

Ingredients
 4           cups uncooked egg noodles
 1           cup frozen peas
 1           can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
 1           cup (8 ounces) fat-free sour cream or ( chicken broth)
 2/3        cup grated Parmesan cheese  (optional )
 1/3        cup 2% milk or (chicken broth)
 1/4        teaspoon salt
 2           cans (5 ounces each) light tuna in water, drained and flaked
 1/4       cup finely chopped onion
 1/4       cup finely chopped green pepper

TOPPING:
 1/2       cup soft bread crumbs
 1          tablespoon butter, melted

Directions:
1 .    Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
2 .   Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine.
3 .   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. Yield: 6 servings.

TIP: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Heart healthy