Individual Tuna Casseroles

• 1-1/2 cups uncooked whole wheat penne pasta
• 1 can (12 ounces) albacore white tuna in water
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1-1/4 cups water-packed artichoke hearts, rinsed, drained and chopped
• 1/2 cup reduced-fat sour cream
• 1/4 cup roasted sweet red peppers, drained and chopped
• 3 tablespoons chopped onion
• 3 tablespoons sun-dried tomatoes (not packed in oil), chopped
• 2 tablespoons Greek olives, chopped
• 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
• 1 tablespoon capers, drained
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning

1. Cook pasta according to package directions.
2. Meanwhile, in a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, capers, garlic, lemon zest and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups.
3. In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a
4. . Bake, uncovered at 350u0b0 until golden brown, 25-30 minutes.

whole wheat penne pasta, water, condensed cream, water, sour cream, sweet red peppers, onion, tomatoes, olives, dill, capers, garlic, lemon zest, red pepper, bread crumbs, parmesan cheese, italian seasoning

Taken from www.tasteofhome.com/recipes/individual-tuna-casseroles/ (may not work)