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Skinny Tuna-Pasta Casserole

 31 Ratings
12 Comments
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 8
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75% less sat fat • 67% less fat • 45% fewer calories than the original recipe. An all-time classic gets slimmed down.

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 (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)

Directions

  • 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.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Nutrition Information

No nutrition information available for this recipe.

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