MODERN TUNA-PASTA CASSEROLE

MODERN TUNA-PASTA CASSEROLE image

Categories Pasta

Yield 4-6 people

Number Of Ingredients 10

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4 ounces dried whole-wheat rotini (about 1½ cups)
Cooking spray
1 bag (16 oz.) frozen mixed vegetables, such as carrot, broccoli, and cauliflower blend, thawed
2 cans (5.5 oz. each) low-sodium chunk light tuna, packed in water, flaked
1 can (10.75 oz.) low-fat condensed cream of chicken soup (lowest sodium available)
½ cup chopped bottled roasted red bell peppers, rinsed before chopping
½ cup fat-free hand-and-half
1 teaspoon all-purpose seasoning blend
¾ cup lightly crushed (about ¼-inch pieces) low-sodium whole-grain crackers (about 34 squares)
¼ cup shredded or grated parmesan cheese

Steps:

Prepare pasta using package directions, omitting salt and oil. Drain well in a colander. Transfer to a large bowl. Meanwhile, heat oven to 350 degrees. Lightly spray a 2-quart glass casserole dish with cooking spray. Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half and seasoning blend into pasta until combined. Transfer to casserole dish. Sprinkle with crackers and parmesan. Bake, uncovered, 25-30 minutes, or until casserole warmed through and the topping is golden brown.