INGREDIENTS

1 1/2 cups Kellogg's® All-Bran® Complete® Wheat Flakes cereal
2 teaspoons butter or margarine, melted
1 cup (4 oz.) shredded American cheese, divided
1 can (6 1/2 oz.) chunk light tuna in water, well-drained and flaked
1 can (10 1/2 oz.) condensed cream of mushroom soup
1/3 cup fat-free milk
2 cups egg noodles, cooked and drained
1/2 cup cooked peas
1/2 cup thinly sliced celery
2 tablespoons chopped pimiento

DIRECTIONS

1. In small mixing bowl, toss 1 cup of the KELLOGG'S ALL-BRAN COMPLETE Wheat Flakes cereal with the melted BUTTER. Set aside for topping. Set aside 1/2 cup of the cheese.

2. Stir together remaining cereal, remaining cheese, tuna, soup, and milk in large mixing bowl. Stir in noodles, peas, celery, and pimiento. Spread in 10 x 6 x 2-inch (1 1/2-quart) glass baking dish. Sprinkle with cereal topping.

3. Bake at 350° F for 25 minutes. Top with reserved cheese. Bake about 5 minutes longer or until cheese melts and tuna mixture is thoroughly heated.

NUTRITIONAL PANEL