4 oz. pasta, whole wheat
1 1/4 cups condensed, reduced-fat cream of mushroom soup
1/2 cup evaporated non fat milk
2 tsp. mustard, prepared
4 oz. low-fat or non fat shredded cheddar cheese
1/4 cup non fat mayonnaise
12 oz. water-packed tuna
1/2 cup breadcrumbs
Cook pasta per package directions, omitting salt. Drain and set aside. Coat an oven-proof casserole with cooking spray. Combine cooked pasta with all ingredients, except breadcrumbs in casserole and top with breadcrumbs. Bake uncovered for about 40 to 45 minutes until top is lightly browned. Serve.
This recipe makes about six servings (serving size is 1 cup).
Nutritional values per serving: 260 calories, 50 calories from fat. 5g fat (2g sat. fat), 30mg cholesterol, 760mg sodium, 28g carbohydrate, 3g dietary fiber, 5g sugar 24g protein, 4-percent RDA of vitamin A and 0-percent RDA of vitamin C.