Tangy Tuna Tetrazzini

Tangy Tuna Tetrazzini

8 oz whole wheat pasta (any shape but I like either thin spaghetti or egg noodles)
1 cup shredded 2% cheddar cheese
one can tuna
one 10 oz box frozen, chopped broccoli
one can Healthy Request cream of celery soup
Italian seasoned bread crumbs for topping

Fat: 6.1g
Carbohydrates: 37.8g
Calories:262.0
Protein: 14.4g

Makes 6-8 servings

Preheat oven to 350 degreesCook pasta according to package directions. Thaw broccoli. Mix tuna together with the cream of celery soup. I usually add seasonings to the tuna mixture, such as garlic powder, chili powder, cumin and salt and pepper. Use whatever seasonings you like.In a round casserole dish, put about 1/3 of the pasta in the bottom of the dish. Cover with the thawed broccoli and 1/3 cup of the cheese.Then put the rest of the pasta over the broccoli. Spoon tuna mixture over the pasta. Sprinkle the rest of the cheese over the tuna mixture and top with bread crumbs. Bake in 350 degree oven for about 30 minutes or until browned on top and bubbly.