Tuna Casserole With Whole-Wheat Pasta
12 ounces of whole-wheat pasta shells (or the pasta of your choice but try to get whole-wheat)
3 (7 ounce) cans albacore tuna, packed in water
1 1⁄4 cups fresh peas (frozen are also okay but fresh peas are much better)
1 1⁄2 cups sharp cheddar cheese
2 (10 3/4 ounce) cans condensed mushroom soup
1 cup milk
1⁄2 cup olive oil mayonnaise (It's usually called Olive Oil Mayo)
1 medium red onion, chopped
1 cup roasted red pepper, chopped
1 tablespoon salt
3 tablespoons dried herbes de provence
3 tablespoons minced garlic (garlic powder will also suffice if that's all you have)
2 tablespoons mccormick crushed chipotle peppers
1⁄2 cup grated parmesan cheese
1⁄2 cup Italian seasoned breadcrumbs
Preheat oven to 375°F.
Cook the pasta in boiling water for 8 minutes. Drain and set aside.
In a small bowl, combine the parmesan cheese and Italian bread crumbs and set aside.
In a large bowl, combine all of the other ingredients and then stir in the pasta.
Pour the mixture into a lightly oiled baking dish (9 x 12 inches) and then spread it evenly.
Sprinkle the parmesan and breadcrumb mixture over the casserole.
Bake for 45-50 minutes.
Learn MORE / Get RECIPE at Jesse V via Food.com
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