Pinterest
Print
Save
Facebook
Email

Tuna-Pasta Casserole

Name: Tuna-Pasta Casserole
Prep time: 20 min
Total time: 1 h
Yield: 8
Ingredients: 2 1/2 cups uncooked multigrain or whole-grain rotini or penne pasta (8 oz); 2 teaspoons olive or canola oil; 1 medium green bell pepper, chopped (1 cup); 1 medium red bell pepper, chopped (1 cup); 1 medium onion, chopped (1/2 cup); 1 package (8 oz) fresh mushrooms, chopped; 2 teaspoons finely chopped garlic; 1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium; 1 container (8 oz) reduced-fat sour cream; 2 oz 1/3-less-fat cream cheese (Neufchâtel), softened; 1/2 cup fat-free (skim) milk; 1/2 teaspoon pepper; 2 cans (5 oz each) solid white albacore tuna in water, drained; 1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz); 2 tablespoons grated Parmesan cheese; 12 stone-ground wheat crackers, coarsely crushed (about 1/2 cup)

0 Ratings

0 Reviews

Kitchen Tested

Prep 20 min
Total 60 min
Servings 8

By Tablespoon Kitchens

Updated July 17, 2017

Ingredients

2 1/2 cups uncooked multigrain or whole-grain rotini or penne pasta (8 oz)
2 teaspoons olive or canola oil
1 medium green bell pepper, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 package (8 oz) fresh mushrooms, chopped
2 teaspoons finely chopped garlic
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium
1 container (8 oz) reduced-fat sour cream
2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup fat-free (skim) milk
1/2 teaspoon pepper
2 cans (5 oz each) solid white albacore tuna in water, drained
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
2 tablespoons grated Parmesan cheese
12 stone-ground wheat crackers, coarsely crushed (about 1/2 cup)

Steps

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. Cook pasta as directed on package, omitting salt; drain.
2

In 12-inch nonstick skillet, heat oil over medium-high heat. Add bell peppers, onion, mushrooms and garlic; cook 4 to 6 minutes, stirring frequently, until vegetables are tender.
3

Stir in soup, sour cream, cream cheese, milk and pepper until well blended. Stir in tuna, pasta and Cheddar cheese. Spoon into baking dish; spread evenly. Sprinkle with Parmesan cheese and crushed crackers.
4

Bake uncovered 35 to 40 minutes or top is golden brown and mixture is bubbly.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 5g; 26%

Trans Fat: 0g

Cholesterol: 40mg; 13%

Sodium: 470mg; 20%

Potassium: 530mg; 15%

Total Carbohydrate: 34g; 11%

Dietary Fiber: 4g; 17%

Sugars: 5g

Protein: 19g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 35%; 35%

Calcium: 20%; 20%

Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

75% less sat fat • 67% less fat • 45% fewer calories than the original recipe. An all-time classic gets slimmed down, and besides great taste, the bonus is less fat and fewer calories per serving!