A creamy, cheesy tuna cassserole that’s ready in no time. It’s my go-to recipe when I can’t think of anything else to make!
1 tsp olive oil
1/2 finely chopped onion
1 finely chopped stalk of celery
4 cups rotini
1 can mushroom soup
1/2 can of milk
1 1/2 cups of shredded cheddar cheese
1 cup frozen peas
1 cup frozen corn
1 can tuna
Preheat oven to 350F. Heat oil in large frying pan and medium heat and saute onion and celery until soft. Add mushroom soup and milk, simmer until heated through. Remove from heat and stir in 1/2 cup of the shredded cheese. Cook pasta according to package directions, adding the frozen peas and corn to boiling water along with the pasta. Drain pasta and veggies in colander and combine with the sauce. Mix in tuna. Put in a casserole dish and top with remaining cheese. Bake uncovered for 25 minutes.
We had this one night when Tony was working, so it was just me and the boys. Bennett couldn’t seem to get enough of the stuff; he ate several helpings. Cole, the pickier one, only ate a few bites. After his bath I managed to coax him to eat a bit more because I told him he couldn’t have any fruit until he did. That’s pretty typical for him. I think Tony must have liked it too, it was all gone the next day!
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