Tuna Pasta Casserole
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Contributor: American Heart Association Makes 4 serving(s) + Ingredients4 ounces dried whole-wheat rotini (about 1 1/2 cups)
Cooking spray
1 16-ounce bag frozen mixed vegetables, such as a carrot, broccoli, and cauliflower blend, thawed
2 5.5-ounce cans low-sodium chunk light tuna, packed in water, flaked
1 10.75-ounce can low-fat condensed cream of chicken soup (lowest sodium available)
1/2 cup chopped bottled roasted red bell peppers, rinsed before chopping
1/2 cup fat-free half-and-half
1 teaspoon all-purpose seasoning blend
3/4 cup lightly crushed (about 1/4-inch pieces) low-sodium whole-grain crackers (about 34 squares)
1/4 cup shredded or grated Parmesan cheese
+ DirectionsPrepare 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.
Nutrition Facts:Calories: 400
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