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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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When we started looking for healthier ways to eat I had to make some changes to my staple recipes. My mom used to make this with a bag and a half of shredded cheese, white pasta and no veggies. We really enjoy this new version with whole wheat pasta, and seasoned wheat breadcrumbs. Enjoy! Ingredients:
2 1/2 cups whole wheat rotini |
1 (10 1/2 ounce) can cream of mushroom soup (i use the healthy request) |
2 (16 ounce) light chunk tuna in water, drained |
1 (8 ounce) can peas |
1 (8 ounce) can carrots |
2 tablespoons oregano |
1 garlic clove |
1 teaspoon black pepper |
2 tablespoons butter (i use smart balance butter blends) |
1 cup dry whole wheat breadcrumbs (seasoned if desired) |
salt, to taste |
Directions:
1. Preheat Oven to 350.
2. Boil Rotini to desired doneness and Drain.
3. Stir in mushroom soup, tuna, peas, carrots (or other veggies) oregano, garlic and black pepper.
4. Mix in 1/4-1/2 Cup Breadcrumbs.
5. Pour into Casserole Dish.
6. Mix remaining breadcrumbes and butter.
7. Top Casserole with mixture and bake until topping begins to brown.
8. Allow to sit 5-10 min before serving.
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