Individual Tuna Casseroles
Prep time30 min
Total time1hr 0min
ServingsMakes 4 servings.
Ingredients
- 2 cups cooked small pasta shells
- 2 cans (5 oz. each) white tuna in water, drained, flaked
- 1 cup shredded cheddar-Jack cheese blend
- ½ cup frozen peas and carrots
- ½ cup finely chopped red peppers
- 2 green onions, thinly sliced
- ½ cup (1/2 of 8-oz. tub) chive and onion 1/3-less-fat than cream cheese
- 1¼ cups fat-free milk
- 12 RITZ Crackers, coarsely crushed (about 1/3 cup)
Preparation
- Heat oven to 350ºF.
- Combine first 6 ingredients in large bowl.
- Whisk reduced-fat cream cheese spread and milk in microwaveable bowl until blended. Microwave on HIGH 2 to 3 min. or until cream cheese is melted and mixture is well blended, stirring every 30 sec. Add to tuna mixture; mix lightly.
- Spoon into 4 (1-cup) ovenproof dishes sprayed with cooking spray; top with cracker crumbs. Place in shallow pan.
- Bake 25 to 30 min. or until casseroles are heated through and tops are golden brown.
Recipe Tips
- Serving Suggestion
Serve with a mixed green salad tossed with your favorite salad dressing. - Variation
Prepare using KRAFT Mexican Style Finely Shredded Four Cheese and adding a dash of hot pepper sauce to the pasta mixture before spooning into ovenproof dishes.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 430 |
| % Daily Value* | |
| Total fat 19g | |
| Saturated fat 10g | |
| Cholesterol 75mg | |
| Sodium 700mg | |
| Carbohydrate 35g | |
| Dietary fiber 3g | |
| Total sugars 8g | |
| Protein 29g | |
| Vitamin A | 60 %DV |
| Vitamin C | 25 %DV |
| Calcium | 40 %DV |
| Iron | 10 %DV |
