Modern Tuna-Pasta Casserole

Weekly Recipe: 

Servings: 4 (1/2 cup per serving)

Baking Time: 25-30 minutes


4 ounces dried whole-wheat pasta (about 1 ½ 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)

½ cup low fat milk

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

Prepare pasta using package directions. Drain well in colander. Transfer to a large bowl. Preheat oven to 350 degrees. Lightly spray a 2-quart glass casserole dish with cooking oil. Stir mixed vegetables, tuna, soup, half-and-half, and seasoning blend into pasta until combined. Transfer to casserole dish. Sprinkle with crackers and Parmesan. Bake uncovered for 25 to 30 minutes or until top is golden brown.