Thanks for that Tuna Bake recipe. Unfortunately for me, it contains too many things that I try to avoid. Your recipe is, otherwise, very similar to my own Tuna Pasta Bake, which - if it's not already on my Veg Food Blog, I'll add over the next couple of days.
Christine in Scotland, UK BST
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NEEDED 4 OUNCES DRIED WHOLE WHEAT ROTINU (ABOUT 1 ½ CUPS) 1 16 OUNCE BAG FROZEN MIXED VEGABLES SUCH AS A CARROT BROCCOLI AND CALIFLOWER BLEND, THAWED 2 5.5 OUNCE CANS LOW-SODUIM CHUNK LIGHT TUNA, PACK INTO WATER, FLAKED 1 10.75 OUNCE LOW-FAT CONDENSED CREAM OF CHICKEN SOUP (LOWEST SODUIM AVAILABLE) ½ CUP CHOPPED BOTTLES ROASTED RED BELL PEPPERS, RINSED BEFORE CHOPPING ½ CUP FAT-FREE HALF AND HALF 1 TEASPOON ALL-PURPOSE SEASONING BLEND ¾ CUP LIGHTLY CRUSHED (ABOUT ¼ INCH PIECES) LOW-SODUIM WHOLE GRAIN CRACKERS (ABOUT 34 SQUARES) ¼ CUP SHREDDED OR GRATED PARMESAN CHEESE COOKING SPRAY HOW TO MAKE 1. PREPARE THE PASTA USING THE PACKAGE DIRECTIONS, OMITTING THE SALT AND OIL. DRAIN WELL IN A COLANDER. TRANSFER TO A LARGE BOWL 2. MEANWHILE PREHEAT THE OVEN TO 350 F. LIGHTLY SPRAY A 2-QUART GLASS CASSEROLE DISH WITH COOKING SPRAY. 3. STIR IN THE MIXED VEGETABLES, TUNA, SOUP, ROASTED PEPPERS, HALF-AND-HALF AND SEASONING BLEND INTO THE PASTA UNTIL COMBINED. TRANSFER TO THE CASSEROLE DISH. SPRINKLE WITH THE CRACKERS AND PARMESAN 4. BAKE UNCOVERED O=FOR 25 TO 30 MINUTES, OR UNTIL THE CASSEROLE IS WARMED THROUGH AND THE TOPPING IS GOLDEN BROWN MAKES 4 SERVINGS WITH ONE SERVING CONTAINING 400 CALORIES
ARMYMOM46 OUR FREEDOM IS NOT FREE PRAY FOR OUR TROOPS.
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