Lots of vegetables and low-fat ingredients sets this tuna casserole apart from the rest.

Tuna Noodle Casserole with Mushrooms

6 ounces medium yolk-free egg noodles
1 (8-ounce) container low-fat cottage cheese
3/4 cup plain nonfat yogurt
1 tablespoon all-purpose flour
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
2 (6.5-ounce) cans tuna, drained
1 (8-ounce) can mushrooms, drained
1/2 cup fresh or frozen peas
1/4 cup minced onions
3 tablespoons freshly grated Parmesan cheese

1. Preheat oven to 350°F (175°C). Spray an 8-inch square baking pan with vegetable cooking spray.
2. Cook noodles according to package directions; drain.
3. Meanwhile, in a large bowl, combine cottage cheese, yogurt, flour, Worcestershire sauce, salt, pepper and garlic powder. Mix well. Stir in tuna, mushrooms, peas, onion and cooked noodles. Spoon into prepared pan. Sprinkle Parmesan cheese evenly over casserole. Bake, uncovered, 30 minutes, or until hot.

Makes 4 servings.