Tuna Pasta Casserole – Lenten Favorite

4 oz dried whole-wheat rotini pasta (about 1 1/2 cups)

nonstick cooking spray

1lb frozen mixed vegetables, thawed

1 pouch (11 oz) low-sodium chunk light tuna

1 can (10 3/4 oz) low-fat, low-sodium condensed cream of chicken soup

1/2 cup chopped roasted red bell peppers

1/2 cup fat-free half-and-half

1 tsp all-purpose, salt-free seasoning blend

3/4 cup crushed low-sodium, whole-grain crackers

1/4 cup shredded or grated Parmesan cheese

Prepare pasta according to package directions, omitting salt. Using colander, drain well. Transfer to large bowl. Preheat oven to 350 F. Lightly spray 2-quart glass baking dish with nonstick cooking spray. Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half and seasoning blend into pasta until combined. Transfer to baking dish. Top with crackers and Parmesan cheese. Bake, uncovered, 25-30 minutes, or until casserole is warmed through and topping is golden. Visit heart.org/healthyforgood to download more heart-healthy recipes

Tuna Pasta Casserole – Lenten Favorite

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