Healthier Tuna Noodle Casserole

I stole this recipe directly from "Eat Better America." It is pretty easy and yummy comfort food but a little better for you than the original. I know this kind of takes away from the "healthy" aspect but I like to make it with potato chips on the top rather than the crackers. Hope you like it!

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 2 1⁄2 cups  uncooked whole-grain pasta (8 oz)
• 2  teaspoons canola oil
• 1  medium green bell pepper, chopped (1 cup)
• 1  medium red bell pepper, chopped (1 cup)
• 1  medium onion, chopped (1/2 cup)
• 1 (8 ounce) package fresh mushrooms, chopped
• 2  teaspoons minced garlic cloves
• 1 (10 1/2ounce) can  98% fat-free cream of mushroom soup
• 1 (8 ounce) container reduced-fat sour cream
• 2  ounces reduced-fat cream cheese, softened
• 1⁄2 cup nonfat milk
• 1⁄2 teaspoon pepper
• 2 (5 ounce) cans solid white tuna packed in water, drained
• 1⁄2 cup  shredded reduced-fat cheddar cheese
• 2  tablespoons  grated parmesan cheese
• 12  stone-ground  wheat crackers, coarsely crushed (about 1/2 cup)

Directions

1. 1. Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. Cook pasta as directed on package, omitting salt; drain.
2. 2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add bell peppers, onion, mushrooms and garlic; cook 4 to 6 minutes, stirring frequently, until vegetables are tender.
3. 3. Stir in soup, sour cream, cream cheese, milk and pepper until well blended. Stir in tuna, pasta and Cheddar cheese. Spoon into baking dish; spread evenly. Sprinkle with Parmesan cheese and crushed crackers.
4. 4. Bake uncovered 35 to 40 minutes or top is golden brown and mixture is bubbly.
5. High Altitude (3500-6500 ft): Increase fat-free (skim) milk to 1 cup.