Healthier Tuna Noodle Casserole

• 2 12 cups uncooked whole-grain pasta (8 oz)
• 2 teaspoons canola oil
• 1 medium green bell pepper, chopped (1 cup)
• 1 medium red bell pepper, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 1 (8 ounce) package fresh mushrooms, chopped
• 2 teaspoons minced garlic cloves
• 1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup
• 1 (8 ounce) container reduced-fat sour cream
• 2 ounces reduced-fat cream cheese, softened
• 12 cup nonfat milk
• 12 teaspoon pepper
• 2 (5 ounce) cans solid white tuna packed in water, drained
• 12 cup shredded reduced-fat cheddar cheese
• 2 tablespoons grated parmesan cheese
• 12 stone-ground wheat crackers, coarsely crushed (about 1/2 cup)

1. 1.
2. Heat oven to 350F Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
3. Cook pasta as directed on package, omitting salt; drain.
4. 2.
5. In 12-inch nonstick skillet, heat oil over medium-high heat.
6. Add bell peppers, onion, mushrooms and garlic; cook 4 to 6 minutes, stirring frequently, until vegetables are tender.
7. 3.
8. Stir in soup, sour cream, cream cheese, milk and pepper until well blended.
9. Stir in tuna, pasta and Cheddar cheese.
10. Spoon into baking dish; spread evenly.
11. Sprinkle with Parmesan cheese and crushed crackers.
12. 4.
13. Bake uncovered 35 to 40 minutes or top is golden brown and mixture is bubbly.
14. High Altitude (3500-6500 ft): Increase fat-free (skim) milk to 1 cup.

pasta, canola oil, green bell pepper, red bell pepper, onion, fresh mushrooms, garlic, cream of mushroom soup, sour cream, cream cheese, nonfat milk, pepper, solid white tuna, cheddar cheese, parmesan cheese, stoneground wheat crackers

Taken from www.food.com/recipe/healthier-tuna-noodle-casserole-427502 (may not work)