Easy Tuna Pasta Casserole

By slane2

Ingredients

• 8 oz (227 g) uncooked short-cut pasta (about 3 cups)
• 2 cups frozen mixed vegetables
• 1 tbsp butter
• 1 cup diced onions
• 1 tsp minced garlic
• 1 can (10 oz/284 ml) condensed, reduced-fat cream of broccoli soup, undiluted
• 3/4 cup (3 oz/85 g) packed shredded light old (sharp) cheddar cheese
• 1/4 light sour cream
• 1/4 cup grated parmesan cheese
• 1 tbsp minced fresh dill or fresh basil leaves, or 1 tsp dried
• 1/2 tsp dry mustard powder
• 1/4 tsp freshly ground black pepper
• 2 cans (6 oz/170 g each) chunk light tuna in water, drained

Preparation

Step 1

Cook pasta according to package directions, adding frozen vegetables to the boiling water for the last 5 minutes of cooking time. Drain pasta and vegetables.

Meanwhile, prepare sauce. In a large, non-stick pot, melt butter over medium heat. Add onions and garlic. Cook and stir until onions are tender, about 5 minutes. Add soup, shredded cheese, sour cream, parmesan cheese, dill/basil, mustard powder, and black pepper. Mix well and cook until sauce is bubbly and cheese has melted.

Remove from heat. Stir in pasta, vegetables and tuna/salmon. Serve hot.