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:
- whole-grain bow-tie pasta: 2 cups
- olive oil: 1 tsp
- cremini mushrooms: 2 cups (sliced)
- onion: 0.5 cup (chopped)
- celery: 0.33333 cup (chopped)
- red bell pepper: 0.33333 cup (chopped)
- carrot: 0.33333 cup (chopped)
- ½ cups light Alfredo sauce (such as Classico® Light Creamy Alfredo): 1 piece
- light sour cream: 0.5 cup
- Parmesan cheese: 0.25 cup (grated)
- snipped fresh dill: 2 tsp
- ground black pepper: 0.25 tsp
- solid white tuna (water pack), drained and broken into chunks: 1 can (5 ounce can)
- whole wheat panko bread crumbs: 0.33333 cup
- wedges lemon wedges: 4 piece (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
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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.
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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.
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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.
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Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.
