Ingredients:
1 lb mini penne pasta or 1 lb egg noodles
1 (10 1/2 ounce) cans cream of mushroom soup
2 (6 ounce) cans tuna, drained
1 cup skim milk
1 teaspoon celery seeds
1/4 teaspoon dried mustard
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 cup kellogg’s corn flake crumbs
1/4 cup grated parmesan cheese
2 tablespoons bouquet garni or 2 tablespoons italian seasoning
salt
pepper
1 tablespoon butter
Directions:
Preheat oven to 375 F.
Boil pasta and drain.
in baking dish combine tuna, soup, skim milk, celery seed, mustard, garlic, cayenne pepper, and paprika.
Add salt and pepper if you like.
Mix well and add noodles in thirds until blended well.
In a separate dish combine Kellogg’s crumbs, bouquet garni, cheese, butter.
Mix until you can make a ‘crumb topping’.
Sprinkle over top.
Bake for 30 to 45 minutes, or until topping is crispy.
Servings: 6
Time preparation: 25 min.
Time total: 70 min.