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Stuffed Shells Neapolitan Recipe

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This recipe for Stuffed Shells Neapolitan, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Hyland
Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1/2 tsp lemon juice
1/4 tsp oregano
1 pkg (10 oz) frozen chopped broccoli, cooked and
well drained.
1/2 c drained chopped canned tomatoes
1 can (7 oz) tuna, drained
24 jumbo shells macaroni, cooked and drained
1/2 c grated cheddar cheese

Directions:
Directions:
Combine soup, lemon juice, oregano, broccoli, tomatoes, half the cheese, and tuna. Stuff about 2 Tbsp mixture into each shell. In a 1 1/2-qt shallow baking dish (10x6x2) arrange stuffed shells. Bake at 400 for 20 minutes or until hot. Sprinkle with remaining cheese and bake 5 minutes more or until cheese melts.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
I usually use fresh broccoli, chopped and cooked. Also, I have made this as a casserole using macaroni or other type of noodle.

 

 

 

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