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.

• Prep: 15 min
• Cook: 40 min
• Total: 55 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $1.30/serving

Dietary

• Pescatarian
• Low-Sugar

Tags

• comfort food
• bake
• savory
• classic
• crowd-pleaser
• budget-friendly

Ingredients

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

Instructions

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

Nutrition (per serving)

• Calories: 341
• Protein: 17.9 g
• Carbohydrates: 57.9 g
• Fat: 4.1 g
• Fiber: 4.9 g
• Sodium: 284 mg
• Saturated Fat: 0.8 g
• Sugar: 4.7 g
• Cholesterol: 15 mg