Description
Opting for low-fat Alfredo sauce and sour cream lightens up this weeknight-friendly tuna casserole that packs plenty of veggies alongside whole wheat pasta, keeping it hearty enough to take to your next potluck. Garnish with fresh dill.
Ingredients
- cooking spray
- 2 cups whole-grain bow-tie pasta
- 1 teaspoon olive oil
- 2 cups sliced cremini mushrooms
- ½ cup chopped onion
- ⅓ cup chopped celery
- ⅓ cup chopped red bell pepper
- ⅓ cup chopped carrot
- 1 ½ cups light Alfredo sauce (such as Classico® Light Creamy Alfredo)
- ½ cup light sour cream
- ¼ cup grated Parmesan cheese
- 2 teaspoons snipped fresh dill
- ¼ teaspoon ground black pepper
- 1 (5 ounce) can solid white tuna (water pack), drained and broken into chunks
- ⅓ cup whole wheat panko bread crumbs
- 4 wedges lemon wedges (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil
- stirring occasionally
- until tender yet firm to the bite
- about 12 minutes. Drain and set aside.
- Meanwhile
- heat oil in a large skillet over medium heat. Add mushrooms
- onion
- celery
- bell pepper
- and carrot; cook until vegetables are tender
- about 8 minutes.
- Whisk together Alfredo sauce
- sour cream
- 2 tablespoons Parmesan
- dill
- and black pepper in a large bowl. Stir in cooked pasta
- vegetables
- and tuna until combined. Transfer to the prepared dish. In a small bowl
- stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.
- Bake in the preheated oven
- uncovered
- until browned and bubbly
- about 25 minutes. Serve with lemon wedges.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 4