Healthified Tuna-Pasta Casserole

 

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 (Neufchâtel), 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)

• 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.