Dylan's favorite dinner! I came up with this in undergrad when he was on a tuna kick and wouldn't eat any veggies! Great for leftovers and can be frozen.
1- 16 oz. pkg whole wheat pasta (elbows, rotini, etc.), cooked and drained
1- 16 oz. container Cabot low-fat sour cream
2 c. shredded Cabot extra sharp cheddar
2 cans campbell's condensed cream of mushroom soup
2 c. chopped broccoli (you can use the frozen chopped broccoli)
4- 6-8 oz. cans of tuna in water (i use albacore)
Bread crumbs if you want (I have used crumbled oyster crackers as they are free of the allergens Dyl is allergic too or plain Panko crumbs-check the ingredients first though as most brands have soy in them)
Preheat oven to 350*.
In a saucepan over low-medium heat, heat up sour cream and cream of mushroom soup. Once warm, add in cheddar cheese slowly. once all heated and the cheese has melted, increase heat to medium and fold in the broccoli and the tuna. Stir continuously until the broccoli is cooked through. Add in cooked pasta and stir until evenly coated.
Pour into a 13x9 baking pan, sprinkle with crumbs if desired and bake for 20-30 minutes. Serve immediately.
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