Modern Tuna-Pasta Casserole

Weekly Recipe: 
Weekly
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4 ounces dried whole-wheat pasta (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 low fat milk

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

 

 

 

 

 

Prepare pasta using package directions. Drain well in colander. Transfer to large bowl. Preheat over to 350 degrees. Lightly spray 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.

Servings: 4; 1/2 cup per serving