Weeknight Tuna Noodle Casserole...with a bit of a kick! :)

For some reason, I've really been in the mood to bake casseroles recently...not sure why, but hey, I don't question these things, I just go with them! :)  So, tonight after work I went for a 5 mile run, then came home and thew together a Tuna Noodle Casserole.  After perusing several recipes, I decided to take elements from all of them, while also tweaking it to my personal preferences...aka adding a few ingredients like cayenne pepper and red pepper flakes. :)

Below is the result of my latest culinary experiment, which I must admit, made for a pretty tasty dinner...even despite the fact that it wasn't actually ready until 9 p.m...but hey, all good things are worth waiting for, right?

Weeknight Tuna Noodle Casserole with a Kick!

Ingredients:

• 8 oz. Ronzoni Healthy Harvest Whole Grain egg noodles (from 12 oz. bag)
• 1 can Campbell's Healthy Request Cream of Celery soup
• 1/2 cup low-fat mayo (or mayo substitute)
• 1 (4 oz) can mushroom stems & pieces, drained
• 2 ribs celery, finely chopped
• 1/2 cup sweet peas (frozen or canned)
• 1 cup fat-free evaporated milk (or fat-free half & half)
• 2 cups shredded reduced-fat sharp cheddar cheese
• Several dashes grated Parmesan cheese
• 2 (5 oz) cans tuna (packed in water), drained
• 1 tsp. freshly ground black pepper
• 1/2 tsp dry mustard
• 1/8 tsp. red pepper flakes
• 1/8 tsp. cayenne pepper, plus more for top
• 1/2 cup shredded reduced-fat mexican blend cheese
• 1/4 cup Italian breadcrumbs
• Several dashes Butter Buds

Cook noodles in salted water until al dente. Set aside.

Preheat oven to 325°.  Grease 9x13 casserole dish with cooking spray.

Mix all ingredients (except mexican cheese, breadcrumbs, Butter Buds, and reserved cayenne pepper) together in large mixing bowl, adding cooked noodles last.  

Transfer tuna noodle mixture to the prepared casserole dish.  Sprinkle 1/2 cup mexican blend shredded cheese over casserole, followed by the breadcrumbs, cayenne pepper, and Butter Buds.

Bake in preheated oven for 25-35 minutes, or until bubbly and lightly browned.

Of course, if you have an aversion to spicy stuff, you can omit the cayenne pepper, but I personally think it is the perfect added touch!

Hope y'all enjoy! :)