Crispy-On-The-Top Tuna And Green Pea Casserole (Rocco Dispirito)

• nonstick cooking spray
• 6 ounces whole wheat rotini
• 3/4 cup reduced-fat sour cream
• 3/4 cup 2% Greek yogurt
• 3 tablespoons Dijon mustard
• 5 ounces 50% reduced-fat cheddar cheese, shredded
• 18 ounces canned albacore tuna, packed in water, drained
• 1 1/2 cups frozen peas
• salt
• fresh ground black pepper
• 1/4 cup whole wheat panko breadcrumbs

1. Preheat oven to 425u0b0F.
2. Prepare an 8x8x2-inch baking dish by spraying with cooking spray and set aside.
3. Cook pasta according to package directions in a large pot of boiling salted water. Drain.
4. In medium bowl combine sour cream, yogurt, mustard, and cheese. Mix in the cooked noodles, tuna, and peas until the pasta is coated with sauce. Season with salt and pepper to taste.
5. Pour the mixture into the prepared baking dish. Sprinkle panko over the top.
6. Bake 10 minutes or until rotini is hot throughout.
7. Serve immediately.

nonstick cooking spray, whole wheat rotini, sour cream, yogurt, mustard, cheddar cheese, tuna, frozen peas, salt, fresh ground black pepper, whole wheat panko breadcrumbs

Taken from www.food.com/recipe/crispy-on-the-top-tuna-and-green-pea-casserole-rocco-dispirito-461146 (may not work)