Tinbucktuna Stovetop Casserole

From my very favorite cookbook: Eat, Shrink and Be Merry by Janet & Greta Podleski. This tuna casserole packs great nutrition and is SUPER easy to make. Easy weeknight dinner...

Ingredients

8 oz (227 g) uncooked rotini pasta
2 cups of frozen mixed vegetables (I used a California blend of broccoli, cauliflower ans carrots)
1 tbsp of butter or margarine
1 cup of diced onion
1 tsp of minced garlic 
1 can (10oz/284 ml) condensed, reduced fat cream of broccoli soup, undiluted
3/4 cup of packed shredded light old cheddar cheese 
1/4 cup of light sour cream
1/4 cup of Parmesan cheese
1 tbsp minced fresh dill or fresh basil leaves, or 1 tsp dried
1/2 tsp of dry mustard powder 
1/4 tsp freshly ground black pepper
2 cans (6oz/170g each) chuck light tuna in water, drained

Cook pasta according to package directions, adding frozen vegetables to the boiling water for the last 5 minutes of cooking time. Drain pasta and vegetables.

Meanwhile, prepare sauce. In a large, non-stick pot, melt butter over medium heat. Add onions and garlic. Cook and stir until onions are tender, about 5 minutes. Add soup, shredded cheese, sour cream, Parmesan cheese, dill, mustard powder and black pepper. Mix well and cook until sauce is bubbly and cheese has melted. Remove from heat. Stir in pasta, vegetables, and tuna. Serve hot.

Optional: I decided to add some extra cheese and broil it before serving, what a delight! This dish will be made over and over again...So easy and tasty!

Tuna-licious!