Tuna Pasta Worth Trying!

Tuna Casserole

 Ingredients:

1 Box uncooked whole-grain rotini or penne pasta

2 teaspoons olive or canola oil

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped (this is optional and was not part of original recipe, but we added it.)

1/2 tomato (this is also optional)

2 teaspoons minced or finely chopped garlic

1 can condensed 98% fat-free cream of mushroom soup with 45% less sodium (large can)

1 package of 1/3 less fat “Neufchâtel” Cream Cheese

1/2 cup of fat-free milk

1/2 teaspoon pepper

3- (5 oz) cans of tuna in water, drained

1/2 cup of 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)

DIRECTIONS:

Heat oven to 350 degrees. Spray 13×9- inch glass baking dish with cooking spray.

Cook Pasta as directed on package (do not add salt) Drain.

In nonstick skillet heat oil over medium-high heat. Add bell peppers, tomato and garlic and cook stirring frequently until vegetables are tender.

Mix Soup, Cream Cheese, Milk and Pepper.-Add Cheddar Cheese

Stir Soup Mixture with Pasta and Vegetables.

Layer in Casserole Dish and Top with Parmesan Cheese and Crushed Crackers.

Cook for 15 minutes.

Enjoy!