Tuna Noodle Casserole

Since I gave up flour, wheat and potato products for Lent, I've been looking for different things to make for dinner. Although I usually try not to eat a lot of pasta, bread or potato products anyway, when you can't, it makes you want them more. However, I discovered the best product to curb my craving for pasta, thanks to Jackie; House foods Tofu Shirataki noodles. There are three varieties; fettuccine, spaghetti and angel hair. The best part is that they only have 20 calories and 3 carbs per serving, and are gluten-free and dairy-free! This product is a favorite of the Hungry Girl website (also brought to my attention by Jackie), which is where I got the following recipe and where I will get many in the future - such good (healthy) ideas. Ingredients: 3 packages House Foods Tofu Shirataki Noodles, Fettuccine Shape 1 packet of tuna (7 oz.) packed in water (I used a can of albacore tuna in water, drained) 1 10.75 oz. can 98% Fat Free Campbell's Cream of Mushroom Soup 1 wedge The Laughing Cow Light cheese, Original Swiss 1/2 cup frozen peas 3 tbsp. reduced-fat parmesan cheese Salt, pepper, garlic powder and cayenne pepper to taste (cayenne is optional) Directions: -Preheat oven to 375 degrees. -Rinse and drain noodles well. -Cut noodles. -Microwave noodles for one minute and pat dry. -Melt Laughing Cow Light cheese wedge into noodles, microwaving again for 20 seconds if necessary. -Mix cheese wedge thoroughly into noodles. Add tuna and peas and stir well. -Put noodle/cheese mixture into a casserole dish. -Add your can of soup and one tbsp. of parmesan and mix well. -Season to taste. -Top with remaining two tbsp. of parmesan and bake in your preheated 375-degree oven for 20-25 minutes. Serves 4.