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whole-wheat pasta
Modern Tuna-Pasta Casserole
February 1st, 2012UnfeaturedWeekly Recipe:NonWeekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/tuna_pasta_ingredients.jpg "Modern Tuna-Pasta Casserole ingredients")
![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/tuna_pasta_before.jpg "Modern Tuna-Pasta Casserole")
Servings: 4 (1/2 cup per serving)
Baking Time: 25-30 minutes
Ingredients:
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.
