Ingredients
4
4 servings
- •cooking spray
- •2 cups whole-grain bow-tie pasta
- •1 teaspoon olive oil
- •2 cups sliced cremini mushrooms
- •½ cup chopped onion
- •⅓ cup chopped celery
- •⅓ cup chopped red bell pepper
- •⅓ cup chopped carrot
- •1 ½ cups light Alfredo sauce (such as Classico® Light Creamy Alfredo)
- •½ cup light sour cream
- •¼ cup grated Parmesan cheese
- •2 teaspoons snipped fresh dill
- •¼ teaspoon ground black pepper
- •1 (5 ounce) can solid white tuna (water pack), drained and broken into chunks
- •⅓ cup whole wheat panko bread crumbs
- •4 wedges lemon wedges (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes.
- Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.
- Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.
Nutritional Facts
Per 4 servings
- Calories: 544
- Carbohydrate: 62g
- Fat: 22g
- Fiber: 9g
- Protein: 28g
- Sugar: 9g
Related Recipes
Best Tuna Noodle Casserole from Scratch
Chef John's Tuna Noodle Casserole
Best Tuna Noodle Casserole
Tuna and Vegetable Casserole
Easy Cheesy Tuna Noodle Casserole
Cheesy Tuna Casserole
Mediterranean Tuna Bites
Tuna and Rice Casserole
Tuna Noodle Casserole with Bechamel Sauce
Tuna Noodle Casserole I
Skillet Tuna Casserole
