From the Pantry Butler kitchen

Tuna Pasta Casserole

6 servings

Tuna Pasta Casserole

This hearty pasta dish uses pantry staples such as canned tuna and cream soup along with a few fresh veggies to make a dish full of protein and flavor. USDA MyPlate Kitchen — Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project (public domain), via myplate.food

Ingredients

  • 12 ounces pasta shells, or other pasta
  • 1/2 cup onion — chopped
  • 1/2 cup green pepper — chopped
  • 1/2 tablespoon oil
  • 1 can cream of mushroom soup, reduced sodium — 10.75 ounces, or cream of celery, or chicken
  • 1 can low-sodium diced tomatoes — 14.5 ounce
  • 2 cans water packed tuna — 5 ounces each
  • shredded cheese — optional
  • parsley — chopped, optional

Method

  1. Wash hands with soap and water.
  2. Cook pasta according to package directions and drain.
  3. In a large skillet or pot, cook onion and pepper in oil.
  4. Add cream soup, diced tomatoes and tuna to onion and pepper.
  5. Mix with pasta.
  6. Put in baking dish.
  7. Cook at 350 °F for 25 minutes until bubbly.
  8. Top with cheese and parsley if desired and return to oven for 5 minutes to melt.

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