Monday, November 22, 2010

Tuna Casserole

I'm so excited it's finally getting chilly in PHX! Right now it's 59 degrees and everybody around campus is walking around bundled up in ASU sweatshirts and sweatpants with a cup of hot coffee in their hand (like Starbuck's Christmas Blend, my favorite!).

Anyways, winter weather means delicious comfort food, like tuna casserole. While I may not eat the tuna casserole served at the dining hall downstairs, I'll never pass up a homemade one. This recipe is from Eat Better America, which "healthifies" traditional comfort food. So, don't feel too guilty about eating this for dinner tonight!
 photo from here

2 1/2 cups uncooked multigrain pasta (your favorite shape!)
2 teaspoons EVOO
1 medium green bell pepper, chopped 
1 medium red bell pepper, chopped 
1 medium onion, chopped 
1 package (8 oz) fresh mushrooms, chopped
2 teaspoons finely chopped garlic
1 can (10 3/4 oz) cream of mushroom soup (buy the 45% less sodium, condensed 98% fat-free kind)
1 container (8 oz) sour cream (reduced-fat )
2 oz cream cheese, softened (1/3-less-fat kind is best)
1/2 cup fat-free milk
1/2 teaspoon pepper
2 cans (6 oz each) solid white albacore tuna in water, drained
1/2 cup shredded reduced-fat sharp Cheddar cheese 
2 tablespoons grated Parmesan cheese
12 stone-ground wheat crackers, coarsely crushed (about 1/2 cup) 
Frozen peas (I added this to the original recipe, maybe 1/2 of a frozen package?)

Get Cookin'

1  Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Cook pasta as directed on package; drain.         
2  In a nonstick skillet, heat EVOO over medium-high heat. Saute bell peppers, onion, mushrooms and garlic 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.   
I think this could be converted to a crockpot, I'm going to experiment with that next time I make this!

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