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Tuna casserole
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| 2 1/2 cups | uncooked multigrain or whole-grain rotini or penne pasta, (8 oz) |
| 2 teaspoons | olive |
| canola oil, alternative | |
| 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 (10.75 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 (Neufchatel), 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)
directions
Heat oven to 350 degrees 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.
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.
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.
Bake uncovered 35 to 40 minutes or top is golden brown and mixture is bubbly.
high altitude (3500-6500 ft):
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