Healthy Recipes

Here's a healthy, budget-friendly meal that your whole family will love!

Ingredients:
3 cups uncooked multigrain or whole-grain pasta (penne or rotini)
2 tsp. olive or canola Oil
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 medium chopped onion
1 package fresh mushrooms, chopped
2 tsp. finely chopped garlic
1 can (10 ¾ oz) condensed cream of mushroom soup, 98% fat free, low sodium
8 oz. reduced fat sour cream
2 oz. reduced fat cream cheese, softened
½ cup nonfat milk
½ tsp. black pepper
2 cans (5 oz. each) solid white albacore tuna in water, drained
1 cup shredded, reduced fat sharp cheddar cheese
¾ cup grated parmesan cheese
12 stone-ground wheat crackers, coarsely crushed (about ½ cup)

Instructions:
Heat oven to 350° F. Spray 9x13-inch (3-quart) glass baking dish or 3-quart casserole dish with cooking spray. Cook pasta as directed on package, omitting salt; drain.

In 12-inch nonstick skillet, heat oil over medium-high heat. Add bell peppers, onion, mushrooms and garlic; cook 4-6 minutes, stirring frequently, until vegetables are tender.

Stir in soup, sour cream, cream cheese, milk and pepper until well blended. Stir in the tuna, pasta and cheddar cheese. Spoon into the baking dish, spreading evenly. Sprinkle with Parmesan cheese and crushed crackers.

Bake uncovered 35 to 40 minutes or until top is golden brown and mixture is bubbly.

Nutrition Facts
Serves 8 (1 cup serving):
Calories: 380
Total Fat: 13 g
Saturated Fat: 6 g
Trans Fat: 0g
Cholesterol: 45 mg
Sodium: 620 mg
Total Carbohydrates: 44 g
Fiber: 5g
Protein: 26 g

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Labels: casserole, diet-recipes, dinner, fish casserole, healthy-recipes, recipe, recipes

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