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Modern tuna-pasta casserole
Servings : 4
(1 1/2 cups per serving)
Ingredients
4 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 |
Directions
Prepare pasta using package directions, omitting salt and oil. Drain well in a colander. Transfer to a large bowl.
Meanwhile, preheat oven to 350F. 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, for 25 to 30 minutes, or until casserole is warmed through and the topping is golden brown.
Cook's Tip: With the variety of frozen mixed vegetable blends available to choose from, you can easily incorporate new tastes into this casserole. You can also change the flavor of the sauce by substituting low-fat condensed cream of mushroom or celery soup for the chicken soup, always choosing the lowest-sodium product available.
This recipe is brought to you by the American Heart Association's Food Certification Program. Recipe copyright (c) 2008 American Heart Association. For more information heart-healthy grocery shopping, visit heartcheckmark.org.