Tuna Pasta Casserole
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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)
Instructions
- Wash hands with soap and water.
- Cook pasta according to package directions and drain.
- In a large skillet or pot, cook onion and pepper in oil.
- Add cream soup, diced tomatoes and tuna to onion and pepper.
- Mix with pasta. Put in baking dish.
- Cook at 350 °F for 25 minutes until bubbly.
- Top with cheese and parsley if desired and return to oven for 5 minutes to melt.
Nutrition
| Calories | 351 |
|---|---|
| Protein | 21 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 22 mg |
| Sodium | 341 mg |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project