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Vegetable Tuna Casserole with Pretzel Topping

1 1/2 c Uncooked wide egg noodles
1 cn (6 oz.) water packed tuna, drained, rinsed
2 c Frozen broccoli florets, thawed
1/2 c Finely chopped red or green bell pepper
1/4 c Chopped green onions
1 cn (10 3/4 oz.) cream of celery soup
3/4 c Skim milk
1/2 ts Dried basil
1 c Crushed pretzel twists or sticks

Cook noodles to desired doneness as directed on package. Drain; keep warm.

Heat oven to 350. Spray 1 1/2 quart casserole with nonstick cooking spray. In medium bowl, combine cooked noodles and all remaining ingredients except pretzels. Spoon mixture into spray-coated casserole; top with pretzels.

Bake at 350 for 25 to 30 minutes or until thoroughly heated. 4 1 1/4 cup servings.

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