Tuna Rice Noodle Casserole

8 oz. rice pasta
1 6-oz. can tuna, drained
1 10-oz. bag frozen sweet corn, thawed and drained
1 28-oz can diced tomatoes
1 tablespoon tomato paste
1 clove garlic, peeled, crushed and diced
½ teaspoon Italian herb mix
1 6-oz. container plain yogurt (low fat or full fat)
Scant ½ cup milk (any variety)
2-3 dashes or so of Clancy’s Fancy, or your favorite hot sauce
1 cup grated cheddar cheese
¼ cup crushed Blue Diamond Nut-Thin nut and rice crackers
Salt and freshly ground black pepper to taste

Preheat oven to 400°F. Cook the pasta in lightly salted water till about three-quarters done. Drain and set aside. In a medium saucepan, combine tomatoes, tomato paste, garlic, hot sauce, and dried herbs. Bring to a boil, then reduce heat and simmer for 10 minutes. Let sit for 10 or 15 minutes to cool somewhat.

Once the tomato mixture has cooled, add the yogurt and milk and stir to combine. Place cooked pasta, tuna, and corn in a mixing bowl. Pour tomato mixture over top, then stir gently to combine, taking care to not break pasta up. Season with salt and pepper to taste, then top with grated cheese, then crushed rice crackers.

Bake 30-35 minutes till top is golden brown and casserole is bubbling.