Nif's 30 Minute Tuna Casserole

Ingredients

• 3 cups rotini pasta (or other shaped pasta, I use a high fibre version)
• olive oil, for spritzer
• 2 cups mushrooms, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped (about 1 stalk)
• 2 garlic cloves, minced

• 1 (3 ounce) can tuna, lightly drained
• 1/2 cup low-fat sour cream
• 1 1/2 teaspoons worcestershire sauce
• 1/2 teaspoon seasoning salt
• fresh ground black pepper
• 1/2 cup low-fat cheddar cheese, grated
• 1 cup fresh breadcrumb, coarsely ground

Directions

1. 1

   Cook pasta as directed. Preheat oven to 400°F.

2. 2

   While waiting for the water to boil, add mushrooms, onion, celery and garlic to a nonstick pan sprayed with olive oil. Saute over medium heat until just tender. The moisture from the veggies will keep them from sticking.

3. 3

   While cooking the pasta, stir tuna, sour cream, Worcestershire sauce, salt and pepper into the pan. Remove from heat and add cheddar cheese.

4. 4

   When pasta is al dente, stir into pan. Pour into a casserole dish sprayed with olive oil. Cover with bread crumbs.

5. 5

   Cook for 15 minutes. The higher heat will ensure that you have some crunch to the bread crumbs.