Modern Tuna Pasta Casserole

American Heart Association
  • Yield: 4 servings

With the variety of frozen mixed vegetable blends available to choose from, you can easily incorporate new tastes into this casserole. You can also change the flavor of the sauce by substituting low-fat condensed cream of mushroom or celery soup for the chicken soup, always choosing the lowest-sodium product available.


4ounces dried whole-wheat rotini (about 1 1/2 cups)
-- Cooking spray
1-- (16-ounce) package frozen mixed vegetables, such as a carrot, broccoli, and cauliflower blend, thawed
2-- (5.5-ounce) can low-sodium chunk light tuna, packed in water, flaked
1-- (10.75-ounce) can low-fat condensed cream of chicken soup (lowest sodium available)
1/2cup chopped bottled roasted red bell peppers, rinsed before chopping
1/2cup fat-free half-and-half
1teaspoon all-purpose seasoning blend
3/4cup lightly crushed (about 1/4-inch pieces) low-sodium, whole-grain crackers (about 34 squares)
1/4cup shredded or grated Parmesan cheese


  1. Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Transfer to a large bowl.
  2. Meanwhile, preheat the oven to 350F. Lightly spray a 2-quart glass casserole dish with cooking spray.
  3. Stir the mixed vegetables, tuna, soup, roasted peppers, half-and-half, and seasoning blend into the pasta until combined. Transfer to the casserole dish. Sprinkle with the crackers and Parmesan.
  4. Bake, uncovered, for 25 to 30 minutes, or until the casserole is warmed through and the topping is golden brown.

Nutritional Info *per serving

  • Calories 400
  • Fat 7g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 2g
  • Cholesterol 30mg
  • Sodium 537mg
  • Carbohydrate 52g
  • Fiber 8g
  • Sugars 7g
  • Protein 32g
  • Trans Fat 0g