INSIDE Tuna casserole comes together quickly in the microwave,

A MICROWAVE MEAL: Use your microwave to help prepare a tuna casserole. Serve this updated family favorite with a romaine salad and whole- grain bread. Pears are good for dessert.

Ingredients

6 ounces medium no- yolk egg noodles 2 teaspoons butter, divided 1 small red bell pepper, chopped 1/ 2 medium onion, chopped 1 cup fresh mushrooms, sliced 2 tablespoons flour 1 1/ 4 cups 1 percent milk 1/ 2 cup shredded cheddar cheese 1 ( 9- ounce) can water- packed light tuna, drained and flaked 1/ 2 teaspoon coarse salt 1/ 2 teaspoon black pepper 1/ 3 cup dried bread crumbs 1 teaspoon butter, melted

Heat oven to 350 degrees. Coat a 2- quart baking dish with cooking spray; set aside. Cook 6 ounces medium noyolk egg noodles according to package directions; drain.

Meanwhile, combine 1 teaspoon butter, chopped red bell pepper, chopped onion and sliced mushrooms in a large microwavable container. Microwave on high ( 100 percent power) 5 minutes or until softened; drain. In a small bowl, whisk together flour and milk until smooth. Stir into vegetable mixture; cover and microwave on high 2 minutes. Stir, then cover and cook 1 minute. Stir and continue cooking in 30- second increments until thickened.

Remove from microwave, add cheddar cheese and stir until melted. Stir in tuna, salt, pepper and cooked noodles; spoon into baking dish. Bake, covered, 25 minutes. Mix together bread crumbs and 1 teaspoon melted butter; sprinkle over casserole and bake 5 more minutes or until bubbly.