Tuna, Pesto, and Veggie Casserole
This ain't your mama's tuna noodle casserole! (No condensed soup or potato chips in sight!) Instead, it's loaded with veggies and pumped up with pesto ... and still every bit as tasty as the old school version.
- 1 (8-oz) package medium egg noodles
- ½ cup low-fat sour cream
- ½ cup low-fat or skim milk
- 1/3 cup basil pesto
- 1 (6-oz) can water-packed tuna, drained and flaked
- 1 (10-oz) package frozen peas and carrots, thawed
- 1 cup roasted red bell peppers, diced
- ¼ cup pitted black olives, halved
- 2 tbsp grated Parmesan cheese
- Preheat the oven to 350 degrees.
- Cook the noodles according to package directions and drain. Transfer to a 3-quart casserole coated with cooking spray.
- Mix the sour cream, milk, and pesto in a small dish. Stir into the noodles and add the tuna, peas, bell peppers, and olives; mix lightly. Top with the Parmesan cheese. Coat a sheet of aluminum foil with cooking spray and cover the dish loosely.
- Bake for 25 to 30 minutes, or until thoroughly heated and bubbly around the edges.
- You can buy roasted red peppers in a jar or roast your own. To make your own, roast peppers at 450 degrees for about 30 minutes, turning once. Once the skins are blacken, remove peppers and place immediately in a bowl and cover. Allow the steam to soften the skins. Once the peppers have cooled, peel the blackened skins off.
- For an extra nutritional boost, thaw a package of frozen broccoli and add it to the casserole before baking.