Recipe - Vegetable Tortilla Stacks

1 One half cup Uncooked wide egg noodles
1 cn (6 oz.) water packed tuna,
drained, rinsed
2 cup Frozen broccoli florets,
thawed
One half cup Finely chopped red or green
bell pepper
One fourth cup Chopped green onions
1 cn (10 Three fourths oz.) cream of celery
soup
Three fourths cup Skim milk
One half teaspoon Dried basil
1 cup Crushed pretzel twists or
sticks

Cook noodles to desired doneness as directed on package. Drain; keep warm.

Heat oven to 350. Spray 1 One half quart casserole with nonstick cooking spray.
In medium bowl, combine cooked noodles and all remaining ingredients except
pretzels. Spoon mixture into spraycoated casserole; top with pretzels.

Bake at 350 for 25 to 30 minutes or until thoroughly heated. 4 1 One fourth cup
servings.

Recipe by: Fast and HealthySeptember October 1996 Posted to MCRecipe
Digest V1 #643 by L979@aol.com on Jun 11, 1997