Healthy Select Tuna-Pasta Casserole

Makes 8 servings (1 cup each)

Prep Time: 20 min.
Baking Time: 40 min.

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 (Neufch�tel), 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)

Cooking Directions:

Preheat 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.

1. In a 12-inch nonstick skillet, heat oil over medium-high heat.

2. 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.

4. Stir in tuna, pasta and Cheddar cheese. Spoon into baking dish; spread evenly.

5. Sprinkle with Parmesan cheese and crushed crackers.

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

High Altitude (3500-6500 ft): Increase fat-free (skim) milk to 1 cup.

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