Modern Tuna-Pasta Casserole
- 4 ounces dried whole-wheat rotini (about 1 1/2 cups)
- Cooking spray
- 1 16-ounce bag frozen mixed vegetables, such as a carrot, broccoli, and cauliflower blend, thawed
- 2 5.5-ounce cans low-sodium chunk light tuna, packed in water, flaked
- 1 10.75-ounce can low-fat condensed cream of chicken soup (lowest sodium available)
- 1/2 cup chopped bottled roasted red bell peppers, rinsed before chopping
- 1/2 cup fat-free half-and-half
- 1 teaspoon all-purpose seasoning blend
- 3/4 cup lightly crushed (about 1/4-inch pieces) low-sodium whole-grain crackers (about 34 squares)
- 1/4 cup shredded or grated Parmesan cheese
- Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Transfer to a large bowl.
- Meanwhile, preheat the oven to 350°F. Lightly spray a 2-quart glass casserole dish with cooking spray.
- Stir the mixed vegetables, tuna, soup, roasted peppers, half-and-half, and seasoning blend into the pasta until combined. Transfer to the casserole dish. Sprinkle with the crackers and Parmesan.
- Bake, uncovered, for 25 to 30 minutes, or until the casserole is warmed through and the topping is golden brown.
Cook's Tip: With the variety of frozen mixed vegetable blends available to choose from, you can easily incorporate new tastes into this casserole.
Total fat: 6 g
Saturated fat: 2 g
Cholesterol: 32 mg
Sodium: 1046 mg
Carbohydrates: 49 g
Fiber: 6 g
Sugar: 4 g
Protein: 31 g
Dietary Exchanges: 3 starch, 1 1/2 vegetable, 3 lean meat
This recipe is brought to you by the American Heart Association's Food Certification Program. Recipe copyright © 2008 American Heart Association. For more information heart-healthy grocery shopping, visit heartcheckmark.org.