This better for your version of a classic tuna pasta casserole swaps out some of the traditional ingredients for lighter alternatives.
Ingredients
2 ½cupsmultigrain or whole-grain rotini
3teaspoonsMazola® Corn Oil
1can10 3/4 oz condensed low fat cream of mushroom soup
1container8 oz reduced-fat sour cream½ cup skim milk
2ouncereduced fat cream cheesesoftened
½teaspoonpepper
½teaspoongarlic powder
2cupsfrozen peasthawed
2cans5 oz each solid white albacore tuna in water, drained
½cupshredded reduced-fat Cheddar cheese
2/3cupwhole grain crackerscoarsely crushed
Instructions
Prepare pasta by cooking for 2 minutes less than package instructions. Drain and set aside.
Grease a 9×13 pan and preheat the oven to 375°F.
In a large bowl, mix Mazola, soup, sour cream, milk, cream cheese, pepper, and garlic powder until well mixed. Then, stir in peas, pasta, tuna, and cheddar cheese.
Transfer mixture into 9x13 baking dish, spreading evenly. Bake uncovered for 20 minutes.
Remove and sprinkle with crushed crackers. Return to oven for 15-20 additional minutes, or until top is lightly golden brown and sauce is bubbling. Let cool 10 minutes before serving.