Tuna-Pasta Casserole

2 1/2

cups uncooked multigrain or whole-grain rotini or penne pasta (8 oz)

teaspoons olive or canola oil

medium green bell pepper, chopped (1 cup)

medium red bell pepper, chopped (1 cup)

medium onion, chopped (1/2 cup)

package (8 oz) fresh mushrooms, chopped

teaspoons finely chopped garlic

can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium

container (8 oz) reduced-fat sour cream

oz 1/3-less-fat cream cheese (Neufchâtel), softened

1/2

cup fat-free (skim) milk

1/2

teaspoon pepper

cans (5 oz each) solid white albacore tuna in water, drained

1/2

cup shredded reduced-fat sharp Cheddar cheese (2 oz)

tablespoons grated Parmesan cheese

stone-ground wheat crackers, coarsely crushed (about 1/2 cup)

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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.

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

Nutrition Information

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;

*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!