Tuna casserole gets updated with this unique and flavorful recipe. Friends and family will love the appeal, not to mention that it’s lower in saturated fat and calories. —Cheryl Woodson, Liberty, Missouri
- 1-1/2 cups uncooked whole wheat penne pasta
- 1 can (12 ounces) albacore white tuna in water
- 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
- 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.
Originally published as Individual Tuna Casseroles in Healthy Cooking October/November 2010, p39
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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