Cheesy Tuna Noodle Casserole

• 1 (16 ounce) bagfrozen frozen broccoli carrots cauliflower mix (3 cups)
• 1 (14 ounce) packagekraft Mac n' Cheese Deluxe, made with 2% milk cheese
• 34 cup nonfat milk
• 14 cup kraft light zesty reduced-fat Italian salad dressing
• solid white tuna packed in water, drained
• 1 cup kraft shredded 2% cheddar cheese, divided

1. Preheat oven to 375F Place vegetables in colander in sink.
2. Cook macaroni as directed on package.
3. Pour over vegetables in colander to drain and quickly thaw vegetables.
4. Return macaroni and vegetables to same saucepan.
5. Add cheese sauce, milk and dressing; mix well.
6. Add tuna and 1/2 cup of the cheddar cheese; mix well.
7. Spoon into 2-quart round casserole dish; cover with foil.
8. Bake 35 minute or until heated through.
9. Uncover; top with remaining 1/2 cup cheddar cheese.
10. Bake an additional 3 to 4 minutes or until cheese is melted.
11. KRAFT KITCHENS TIPS.
12. Substitutions: Substitute 1 lb.
13. extra lean ground beef, cooked, drained for tuna.
14. Make Ahead: Prepare as directed except for baking; cover.
15. Refrigerate up to 24 hours.
16. When ready to serve, bake, covered, at 375F 40 to 45 minute or until heated through.
17. Remove from oven; uncover.
18. Sprinkle with remaining 1/2 cup cheese.
19. Let stand 5 minute or until cheese is melted.

cauliflower, deluxe, nonfat milk, italian salad dressing, solid white tuna, cheddar cheese

Taken from www.food.com/recipe/cheesy-tuna-noodle-casserole-221535 (may not work)