This casserole, brimming with veggies and whole grains, is so tasty and easy to put together that it’s likely to become a weekly tradition.
Mom's Tuna-Pasta Casserole
Calories400 Per Serving
Protein32g Per Serving
Fiber8g Per Serving
|Total Fat||7.0 g|
|Saturated Fat||2.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||52 g|
|Dietary Fiber||8 g|
3 lean meat, 1 1/2 vegetable, 3 starch
4 ounces dried whole-wheat rotini pasta (about 1 1/2 cups)
16 ounces frozen mixed vegetables, thawed
1 11-ounce pouch low-sodium chunk light tunaOR
1 12-ounce can very low sodium albacore tuna, packed in water, drained, and flaked
1 10.75-ounce can low-fat, low-sodium condensed cream of chicken soup (lowest sodium available)
1/2 cup chopped roasted red bell peppers, drained if bottled
1/2 cup fat-free half-and-half
1 teaspoon all-purpose salt-free seasoning blend
3/4 cup crushed whole-grain crackers (lowest sodium available)
1/4 cup shredded or grated Parmesan cheese
Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Transfer to a large bowl.
Meanwhile, preheat the oven to 350°F. Lightly spray a 2-quart glass baking 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 baking dish. Top 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.
Cooking Tip: You can substitute low-fat condensed cream of mushroom soup or low-fat condensed cream of celery soup for low-fat condensed cream of chicken soup. Be sure to compare the Nutrition Facts labels and choose the lowest sodium available.