I admit I keep a jar of Ragu Light Alfredo Sauce and a jar of Ragu Cheese Sauce in my pantry at all times. The Cheese sauce makes my grandson's favorite lunch - macaroni and cheese. The Alfredo Sauce is used for Alfredo Chicken Pizza, with meatballs over spaghetti squash, and here in this tuna casserole. To make your pasta dishes a bit more healthy (but still taste like pasta) do try Dreamfields pasta (get a $1 off coupon on their web site) - much lower in carbs and high in fiber, but tastes exactly like "regular" pasta.


3/4 box Rotini pasta (I use Dreamfields) (elbow macaroni would be fine too)
1 can cream of chicken soup
1/2 soup can of milk
1/2 jar Ragu Classic Alfredo sauce
2 cans tuna packed in water, drained
1 cup frozen peas and carrots (mixed veggies would work too)
1/2 tsp ground red cayenne pepper
1 cup italian bread crumbs (great recipe here)
2 tbsp butter, melted

Cook pasta according to directions, but decrease cooking time slightly to cook just to al dente stage. (Pasta will cook more when casserole is in oven).

Put frozen peas and carrots in strainer, then pour pasta into the strainer to drain. This will quickly defrost the vegetables and drain the pasta at the same time.

Pam-spray a 1 1/2 qt casserole dish.

In large bowl, mix cream of chicken soup, Ragu Alfredo sauce, milk, tuna and cayenne pepper. Add more milk if mixture is very, very thick. Add pasta and mix gently. Pour mixture into casserole dish. Cover (use alum. foil if need be) and cook for 20 minutes at 350 degrees.

Remove foil or cover. Mix bread crumbs and melted butter, and sprinkle over top of casserole. Return to oven for 10 minutes. If crumbs don't brown up, turn the broiler on for just a minute or two until crumbs are nicely browned.

Yum, yum and more yum! Serves 4 to 6.

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