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Ingredients

• 13.25 oz whole wheat Rotini pasta
• 2 Tbs extra virgin olive oil
• 3/4 cup chopped yellow onion
• 12 oz bag frozen veggie mix (corn, carrots, peas and green beans)
• 2 green onions, chopped
• 2 Tbs all-purpose flour
• 3 cups fat-free milk (add up to 1/2 cup more if you prefer a 'soupier' casserole)
• 1/2 cup + 1oz (5 oz) 1/3 less fat cream cheese, softened
• 2 Tbs Dijon mustard (the brand I used has horseradish)
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup (2 oz) grated Parmigiano-Reggiano cheese, divided
• 3 cans regular tuna
• 1 1/4 cups chopped walnuts
• Fat-free cooking spray

Description

The Idea Came From A Tuna Casserole Recipe From Cooking Light; However, I Changed Things Up A Bit (well, Quite A Bit) As I Prefer A Few More Veggies And Other Goodies They Just…

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