Greek Yogurt Tuna Casserole

Ingredients

• 2 cans tuna, drained
• 8 ounces pasta
• 2 cups frozen mixed vegetables, defrosted
• 1 cup low-fat, plain Greek yogurt
• 4 ounces shredded Colby-Jack cheese
• ½ cup low-fat or fat-free milk
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 tablespoon Dijon mustard