Crispy on the Top Tuna and Green Pea Casserole

By AroundtheBaywithDD

Ingredients

• 6 ounces whole wheat rotini
• 3 ⁄4 cup reduced-fat sour cream
• 3 ⁄4 cup 2% Greek yogurt
• 3 tablespoons Dijon mustard
• 1/2 tsp lemon pepper seasoning
• 5 ounces 50% reduced-fat extra old cheddar cheese, shredded
• 18 ounces canned albacore tuna, packed in water, drained
• 1 1⁄2 cups frozen peas
• salt
• fresh ground black pepper
• 1 ⁄4 cup whole wheat panko breadcrumbs

Details

Servings 6

Preparation

Step 1

Preheat oven to 425°F.

Prepare an 8x8x2-inch baking dish by spraying with cooking spray and set aside.
Cook pasta according to package directions in a large pot of boiling salted water. Drain.

In medium bowl combine sour cream, yogurt, mustard, and cheese. Mix in the cooked noodles, tuna, and peas until the pasta is coated with sauce. Season with salt and pepper to taste.

Pour the mixture into the prepared baking dish. Sprinkle panko over the top.

Bake 10 minutes or until rotini is hot throughout.

Serve immediately.