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Cheesy Tuna Casserole Recipe

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This recipe for Cheesy Tuna Casserole, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 head cauliflower, cut into small florets
8 ounces whole grain rotini or other favorite shape pasta
1 (14-3/4-ounce) can reduced-fat, low sodium cream of mushroom soup
1 1/2 cup skim milk
1 1/2 cup shredded reduced-fat white Cheddar cheese
1 teaspoon onion powder
1/4 teaspoon black pepper
2 (5-ounce) cans water packed tuna, drained well
1 cup frozen peas, thawed

Directions:
Directions:
Coat a 3-quart casserole dish with cooking spray.

Bring a large pot of water to a boil over high heat. Add cauliflower and cook 8 minutes. Stir in pasta and continue to cook 7 to 8 minutes, or until both are tender. Drain and set aside.

In the same pot, combine soup, milk, cheese, onion powder, and black pepper; mix well and heat over medium heat 5 minutes. Stir in remaining ingredients along with cooked pasta and continue to cook 5 minutes, or until hot.

Preheat oven to broil. Pour mixture into casserole dish and place under broiler 3 to 5 minutes, or until lightly browned.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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