Tuna Noodle Casserole

A recipe of my own design:

BROCCOLI TUNA BAKE

Ingredients:
1 lb. box thin spaghetti
2 small heads broccoli, chopped into small bites
1 red bell pepper, coarsely chopped
4 small cans light tuna in water, undrained
2 cans reduced sodium cream of mushroom soup
2 tsp dehydrated onion
1 cup shredded cheese
1 pkg Kraft Fresh Takes breadcrumb/cheese combo (I used the Bacon Cheddar flavor) 

Directions:
Preheat the oven to 350 degrees Fahrenheit. Cook spaghetti according to the pkg directions, adding broccoli and red peppers half way through cooking and reduce cooking time by one minute as pasta will cook again in the oven.  Drain, but do not rinse pasta and veggies.  In the same pot, combine cans of soup, tuna, and onion.  Toss in the pasta and veggies until combined. Pour half of the mixture into a 9x13" baking dish and sprinkle the shredded cheese on top.  Pour in the remaining casserole and then top with the whole package of Fresh Takes.  Bake for 30 minutes or until the edges are bubbly and the top is golden brown.  Allow the casserole to rest for 10 minutes before cutting into squares and scooping out with a spatula.