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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Surprisingly delicious new take on tuna casserole. Use whatever pasta you prefer. Ingredients:
1 tbsp. olive oil |
1 medium onion , chopped |
1 1/2 cups frozen corn kernels , thawed |
1 can cream of mushroom soup, reduced sodium |
1 cup salsa |
1 tsp. chili powder (optional) |
1 can (6 ounces) tuna, packed in water, drained and flaked |
2 1/2 cups fusilli, whole wheat, cooked |
1 cup shredded cheese (cheddar blend preferred) |
Directions:
1. Directions:
2. Preheat the oven to 350°. Grease a 2-quart casserole dish with olive oil and set aside.
3. Place a large skillet over medium-high heat. Coat with the 1 tablespoon of oil, and when the oil is hot, add the onions.
4. Cook and stir until softened, about 3 minutes. Stir in corn and cook 2 minutes longer to incorporate. Stir in the soup, salsa and chili powder (if desired) until well blended.
5. Add the tuna and cooked pasta, stirring just to coat. Pour into the prepared greased casserole dish. Sprinkle the top evenly with cheese.
6. Bake for about 25 minutes or until bubbling, remove from oven and serve immediately.
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