Sometimes you just need some comfort food...
Creamy Tuna Casserole
16 oz veggie rotini
3 oz light cream cheese
1 can cream of mushroom soup
10 oz tuna, drained
2 tbsp green pepper, chopped
2 tbsp pimento, chopped
2 tbsp onion, chopped
1 tsp prepared mustard
1/3 cup 1% milk
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1. Cook pasta according to package directions. Drain.
2. Use a mixer to blend cream cheese and mushroom soup. Stir in tuna, pepper, pimento, onion, and mustard.
3. Combine tuna mixture and pasta in a casserole dish. Pour milk over casserole.
4. Combine bread crumbs and Parmesan; sprinkle over casserole. Bake at 325F for 20 minutes.
5. Yeilds 8, 10 point servings
Mmmm...I could eat another bowl right now. Did you know that today is National Raspberry Cake Day? I wish I had made one of those as well. I love a good raspberry.
Creamy Tuna Casserole
16 oz veggie rotini
3 oz light cream cheese
1 can cream of mushroom soup
10 oz tuna, drained
2 tbsp green pepper, chopped
2 tbsp pimento, chopped
2 tbsp onion, chopped
1 tsp prepared mustard
1/3 cup 1% milk
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1. Cook pasta according to package directions. Drain.
2. Use a mixer to blend cream cheese and mushroom soup. Stir in tuna, pepper, pimento, onion, and mustard.
3. Combine tuna mixture and pasta in a casserole dish. Pour milk over casserole.
4. Combine bread crumbs and Parmesan; sprinkle over casserole. Bake at 325F for 20 minutes.
5. Yeilds 8, 10 point servings
Mmmm...I could eat another bowl right now. Did you know that today is National Raspberry Cake Day? I wish I had made one of those as well. I love a good raspberry.
