Ingredients:
Makes four servings 4 ounces dried whole-wheat rotini (about 1-1/2 cups) Cooking spray 16-ounce bag frozen mixed vegetables, such as a carrot, broccoli and cauliflower blend, thawed 2 cans (5.5 ounces each) low-sodium chunk light tuna, packed in water, flaked 10.75-ounce can low-fat condensed cream of chicken soup (lowest sodium available) 1/2 cup chopped bottled roasted red bell peppers, rinsed before chopping 1/2 cup fat-free half-and-half 1 teaspoon all-purpose seasoning blend 3/4 cup lightly crushed (about 1/4-inch pieces) low-sodium whole-grain crackers (about 34 squares) 1/4 cup shredded or grated Parmesan cheese

Instructions:
Prepare pasta using package directions, omitting salt and oil. Drain well in a colander. Transfer to a large bowl. Meanwhile, preheat oven to 350 degrees. Lightly spray a 2-quart glass casserole dish with cooking spray. Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half and seasoning blend into pasta until combined. Transfer to casserole dish. Sprinkle with crackers and Parmesan. Bake, uncovered, for 25-30 minutes, or until casserole is warmed through and the topping is golden brown. Cook’s tip: With the variety of frozen mixed vegetable blends available to choose from, you can easily incorporate new tastes into this casserole. You can also change the flavor of the sauce by substituting low-fat condensed cream of mushroom or celery soup for the chicken soup, always choosing the lowest-sodium product available.