Ingredients
12 ounces pasta shells
or other pasta
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 tablespoon oil
1 can cream of mushroom soup
reduced sodium (10.75 ounces
or cream of celery
chicken or cheddar)
1 can diced tomatoes
low-sodium (14.5 ounce)
2 cans tuna (6.5 ounces each
packed in water)
shredded cheese (optional)
Steps
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 or for 25 minutes until bubbly.
Top with cheese if desired and return to oven for 5 minutes to melt.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 351 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 22 mg |
| Sodium | 341 mg |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 21 g |
| Vitamin D | 1 mcg |
| Calcium | 53 mg |
| Iron | 4 mg |
| Potassium | 528 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Tuna Pasta Casserole. Recipe source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.