Ingredients
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1 lb dry pasta, shaped (I use Catelli Smart but you can use whole wheat or whatever you prefer)
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2 (6 ounce) cans tuna in water (flaked or chunk, drained)
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1 (10 ounce) can reduced-fat cream of mushroom soup, condensed
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1 (10 ounce) can mushrooms, sliced, drained
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1 teaspoon Worcestershire sauce
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salt and pepper
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1 cup low-fat cheddar cheese, grated
Instructions
- Boil pasta in salted water, as directed. While pasta is cooking, spray a 2 quart casserole with nonstick spray; open cans of tuna, soup and mushrooms.
- Drain pasta, return to pot and add all other ingredients. Mix well and pour into casserole dish. Sprinkle cheddar cheese on top.
- Bake at 350F for about 30 minutes. You just need the casserole to heat through. Remove from oven when cheese has completely melted and let cool for 5 minutes before serving.