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Cullen's Canned Tuna Vegetable Casserole

1 cup (3 oz) uncooked elbow macaroni
1 (16 oz) package frozen broccoli and cauliflower and carrot blend
3 cups hot water
1 (10-1/4 oz) can Healthy Request Cream of Mushroom soup
1 cup (8 oz can) sliced water chestnuts, drained and coarsely chopped
3/4 cup Land-O-Lakes no-fat sour cream
1 tsp worcestershire sauce
1/2 teaspoon dried minced garlic
1 (12 oz) can white tuna, packed in water, drained and flaked
3/4 cup (3 oz) shredded Kraft reduced-fat Cheddar cheese

Preheat oven to 350°
Spray an 8x8 inch baking dish with buttered flavored cooking spray
In a large saucepan, combine macaroni, vegetable blend and water
Bring mixture to a boil
Cook for 10 minutes or just until tender, stirring occasionally
Drain
In a large bowl, combine mushroom soup, water chestnuts, sour cream, worcestershire sauce and garlic
Add drained macaroni mixture
Mix well to combine
Stir in tuna and cheddar cheese
Pour mixture into prepared baking dish on wire rack and let stand for 5 minutes
Divide into 6 servings
Hint: 1 cup frozen carrots, 1 cup frozen broccoli and one cup frozen cauliflower can be used in place of blended vegetables