Ingredients

1. 1 package (7 ounces) elbow macaroni
2. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
3. 1 cup sliced fresh mushrooms
4. 1 cup (4 ounces) shredded reduced-fat cheddar cheese
5. 1 cup fat-free milk
6. 1 can (6 ounces) light water-packed tuna, drained and flaked
7. 2 tablespoons diced pimientos
8. 3 teaspoons dried minced onion
9. 1 teaspoon ground mustard
10. 1/4 teaspoon salt
11. 1/3 cup crushed cornflakes

Directions

1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.
2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 5 servings.