Tuna & Veggie Casserole
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 box (13-16 oz) whole grain rotini pasta2 large cans (12 oz) tuna, water packed, drained3 stalks celery, diced1 medium onion, diced2 carrots, shredded5 mushrooms, chopped2 cups frozen peas2 cans (10 oz) Campbell's Healthy Request Cream of Mushroom Soup1 can (10 oz) Campbell's Healthy Request Cream of Celery Soup3/4 cup skim milk
1. Preheat oven to 350 degrees F.
2. Prepare rotini pasta according to package directions, just until al dente.
3. Place celery, onion, carrot, and mushroom in a non-stick skillet. Cook over medium heat until onion is translucent.
4. Lightly coat an 9" x 13" baking dish with cooking spray.
5. In a separate bowl, combine all the ingredients: cooked pasta, cooked vegetables, peas, tuna, canned soups, and milk.
6. Add the mixture to the baking dish.
7. Bake uncovered until the casserole begins to bubble, about 25 minutes.
8. Remove casserole from oven and let stand for several minutes. Serve.
Number of Servings: 8
Recipe submitted by SparkPeople user QUASAR7.
2. Prepare rotini pasta according to package directions, just until al dente.
3. Place celery, onion, carrot, and mushroom in a non-stick skillet. Cook over medium heat until onion is translucent.
4. Lightly coat an 9" x 13" baking dish with cooking spray.
5. In a separate bowl, combine all the ingredients: cooked pasta, cooked vegetables, peas, tuna, canned soups, and milk.
6. Add the mixture to the baking dish.
7. Bake uncovered until the casserole begins to bubble, about 25 minutes.
8. Remove casserole from oven and let stand for several minutes. Serve.
Number of Servings: 8
Recipe submitted by SparkPeople user QUASAR7.
Nutritional Info Amount Per Serving
- Calories: 390.6
- Total Fat: 4.1 g
- Cholesterol: 28.8 mg
- Sodium: 772.7 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 9.3 g
- Protein: 30.4 g
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