Individual Tuna Casseroles

By nurseliz

healthy

Ingredients

• Ingredients
• 1-1/2 cups uncooked whole wheat penne pasta
• 1 can (12 ounces) white water-packed tuna, drained
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1-1/4 cups water-packed artichoke hearts, rinsed, drained and chopped
• 1/2 cup reduced-fat sour cream
• 1/4 cup roasted sweet red peppers, drained and chopped
• 3 tablespoons chopped onion
• 3 tablespoons sun-dried tomatoes (not packed in oil), chopped
• 2 tablespoons Greek olives, chopped
• 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
• 1 tablespoon capers, drained
• 2 garlic cloves, minced
• 1 teaspoon grated lemon peel
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning

Preparation

Step 1

Directions

* Cook pasta according to package directions.
* Meanwhile, In a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, capers, garlic, lemon peel and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups.
* In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a baking sheet. Bake, uncovered at 350° for 25-30 minutes or until golden brown. Yield: 6 servings.


Nutrition Facts: 1 serving equals 321 calories, 7 g fat (3 g saturated fat), 35 mg cholesterol, 801 mg sodium, 38 g carbohydrate, 4 g fiber, 24 g protein.