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Ingredients

Directions

  1. Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Transfer to a large bowl.
  2. Meanwhile, preheat the oven to 350°F. Lightly spray a 2-quart glass casserole dish with cooking spray.
  3. 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.
  4. Bake, uncovered, for 25 to 30 minutes, or until the casserole is warmed through and the topping is golden brown.

Additional Tips

With the variety of frozen mixed vegetable blends available to choose from, you can easily incorporate new tastes into this casserole.

You can also change the flavor of the sauce by substituting low-fat condensed cream of mushroom or celery soup for the chicken soup, always choosing the lowest-sodium product available.

1 1/2 cups per serving

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
400
Total Fat
7.0 g
Saturated Fat
2.5 g
Trans Fat
0 g
Polyunsaturated Fat
2.0 g
Monounsaturated Fat
2.0 g
Cholesterol
30 mg
Sodium
537 mg
Carbohydrates
52 g
Fiber
8 g
Sugars
7 g
Protein
32 g
Dietary Exchanges

3 starch, 1 1/2 vegetable, 3 lean meat

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