Delish Tuna CasseroleSubmitted by: JACKS2583
Introductionnot your "normal" tuna casserole not your "normal" tuna casserole
8 ounces wheat noodles, penne, or spiral shaped pasta
1 tablespoon olive oil
1/2 med onion diced
1 med red or green bell pepper diced
2 can (6oz) chunk light tuna packed in water
veggies (optional) 1 cup total or more of the following chopped- broccolli, corn, tomatoes, zucchini, peas, roasted red peppers
1 can (15 oz) black beans or kidney beans, drained
1 can (10 oz) condensed low fat/sodium tomato soup
1 soup can skim milk
1 cup mild salsa
1 1/2 cups shreadded 2% cheddar cheese
1/2 cup bread crubs
preheat oven to 450, spray 2-3 quart casserole dish with non stick cooking spray.
cook the pasta according to the package directions, when pasta is done, drain and run under water to cool.
meanwhile in a large skillet heat olive oil over medium high heat. add onions peppers and tuna (and optional veggies) and then sautee them until they are softened, about 5 minutes. stir in the beans and remove from heat.
in a small sauce pan over low heat stir together soup, milk and salsa.
put 1/2 the pasta into the dish. cover with 1/2 the veggie tuna mix and 1/2 the cheese. make a 2nd layer with noodles and the rest of the veggie tuna mix. pour tomato milk salsa sauce over everything. top it with bread cruums and remaing cheese. if full place on a baking sheet to avoid a mess. bake for 25 to 30 minutes until top is brown and sauce is bubbley.
Number of Servings: 10
Recipe submitted by SparkPeople user JACKS2583.
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Member Ratings For This Recipe
I used carrots & celery for the veggies. I like more tomato than the soup provides. Wait to top w/ cheese until the end or it turns hard or try Parmesan mixed with bread crumbs to top. Layers didn't work well for me. I will mix it all. I like the change from the mushroom soup variety. Thanks. - 11/2/09