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Originally shared on the web 03/26/2013

2-1/4 c. whole-wheat penne pasta, uncooked
1/2 lb. sliced mushrooms
2 green onions, minced
1/4 c. fresh Italian parsley, minced
1 to 2 6-oz. cans tuna, drained
8-oz. container reduced-fat sour cream
1/2 c. light mayonnaise
2 t. Dijon mustard
Optional: 2 T. dry white wine
1/2 c. shredded Cheddar cheese

Cook pasta according to package directions; drain and return to pan. Meanwhile, spray a skillet with non-stick vegetable spray. Add mushrooms, onions and parsley. Cook over medium heat until mushrooms are tender, about 5 minutes. Add tuna; cook until heated through. Stir tuna mixture into pasta; blend in sour cream, mayonnaise, mustard and wine, if using. Spread in a lightly greased 2-quart casserole dish. Top with cheese. Bake, uncovered, at 375 degrees for 30 minutes. Serves 2.