Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 1. heat oven to 350°f spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. cook pasta as directed on package, omitting salt; drain. 2. in 12-inch nonstick skillet, heat oil over medium-high heat. add bell peppers, onion, mushrooms and garlic; cook 4 to 6 minutes, stirring frequently, until vegetables are tender. 3. stir in soup, sour cream, cream cheese, milk and pepper until well blended. stir in tuna, pasta and cheddar cheese. spoon into baking dish; spread evenly. sprinkle with parmesan cheese and crushed crackers. 4. bake uncovered 35 to 40 minutes or top is golden brown and mixture is bubbly. high altitude (3500-6500 ft): increase fat-free (skim) milk to 1 cup.

Target recipe: preheat oven to 425°f degrees. cook noodles, drain and set aside. while the noodles are cooking in a skillet melt half the margarine over medium heat sauté the onions and celery until tender about 7 minutes; set aside. in a bowl combine; cottage cheese and mayonnaise. stir in noodles and celery, onions, tuna, and worcestershire sauce. salt and pepper to your taste. put noodle mixture in a 1 1/4-quart casserole dish. sprinkle with crumbs and dot with remaining margarine. bake until it turns golden brown (about 25 minutes). serve immediately.