Modern Tuna-Pasta Casserole

Ingredients:

Cooking Spray

4 oz. dried whole-wheat rotini (about 1 ½ cups)

16 oz. bag frozen mixed vegetables, thawed (carrot, broccoli, and cauliflower blend)

2 5.5 oz. cans low-sodium chunk light tuna, packed in water, flaked

10.75 oz. can low-fat condensed cream of chicken soup (lowest sodium available)

½ cup chopped bottled roasted red bell peppers, rinsed

½ cup fat-free half-and-half

1 tsp all-purpose seasoning blend

¾ cup lightly crushed low-sodium whole-grain crackers (about 34 squares)

¼ cup shredded or grated Parmesan cheese

Directions:

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.

Serves 4