Recipe: Modern tuna pasta casserole
This casserole, brimming with veggies and whole grains, is so tasty and easy to put together that it's likely to become a weekly tradition.
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1/4 cup shredded or grated Parmesan cheese
Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Transfer to a large bowl.
Meanwhile, preheat the oven to 350°F. Lightly spray a 2-quart glass casserole dish with cooking spray.
Stir the mixed vegetables, tuna, soup, roasted peppers, half-and-half, and seasoning blend into the pasta until combined. Transfer to the casserole dish. Sprinkle with the crackers and Parmesan.
Bake, uncovered, for 25 to 30 minutes, or until the casserole is warmed through and the topping is golden brown.
Cook’s Tip: With the variety of frozen mixed vegetable blends available to choose from, you can easily incorporate new tastes into this casserole. You can also change the flavor of the sauce by substituting low-fat condensed cream of mushroom or celery soup for the chicken soup, always choosing the lowest-sodium product available.
Serves 4; 1 1/2 cups per serving
Dietary Exchanges: 3 starch, 1 1/2 vegetable, 3 lean meat
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