Healthy Remake of Tuna Noodle Casserole

Ingredients:

• 6 cups extra-wide egg noodles   
• 1 10-3/4 oz can low-fat condensed cream of mushroom soup
• 1 cup low fat milk
• 1 tablespoon unsalted light butter
• 2 garlic cloves, minced
• 10 oz water-packed tuna fish, rinsed, drained, and flaked
• 2 cups white mushrooms, sliced   
• 1 cup frozen green peas, thawed   
• 4 scallions, chopped
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 1.4 cup chopped fresh parsley
• 1 oz. low-fat baked potato chips, lightly crushed (about 1 cup)

Directions:

1. Preheat oven to 350ºF. Spray 2-quart baking dish with nonstick spray. Cook noodles according to package directions; drain and keep warm.
2. Mix soup and milk in large bowl; set aside.
3. Melt butter in large nonstick skillet over medium high heat. Add garlic and cook until fragrant, 30 seconds. Stir in mushrooms, scallions, peas, thyme and rosemary; cook, stirring until mushrooms soften, 5 minutes. Stir into soup mixture. Add noodles, tuna and parsley; toss well. Transfer to baking dish and sprinkle with potato chips. Bake until bubbling, 30-35 minutes. Serving size = 1 generous cup.

8 Weight Watchers Points Plus per serving.