CHEESE TUNA MACARONI BAKE, ALLI

Ingredients
2 cups macaroni noodles, whole wheat, dry
1 1/2 cups milk, fat-free
1 tablespoon cornstarch
1/4 teaspoon mustard seed, ground
1/2 cup corn, whole kernel, canned
2 tablespoons green onion, chopped
1/2 cup bell pepper, red, chopped
3 ounces VELVEETA LIGHT Processed Cheese Product
6 ounces tuna, canned in water, drained
2 tablespoons Parmesan cheese
1/2 cup cheddar cheese, fat free, shredded
2 tablespoons bread crumbs, plain


Preparation
Preheat oven to 400°F.
Cook macaroni noodles in large pot of boiling water. Drain in colander and set aside.
Place milk, cornstarch, mustard, corn, onion and peppers in large nonstick skillet, bring to a boil, stirring frequently. Simmer briefly until vegetables are tender.
Add Velveeta cheese and tuna. Bring back to a boil, add macaroni and Parmesan and transfer to a large glass casserole dish that has been sprayed with cooking spray.
Sprinkle grated cheddar on top followed by plain bread crumbs.
Bake for 10-12 minutes or until cheese melts over the top and bread crumbs are golden.

Nutritional Information

Calories	200
Calories from Fat	20
Total Fat	2.5 g
Saturated Fat	1 g
Cholesterol	15 mg
Sodium	380 mg
Total Carbohydrate	28 g
Dietary Fiber	3 g
Sugars	4 g
Protein	16 g
Vitamin A	10%
Vitamin C	20%
Calcium	30%
Iron	8%