Yummy in the Tummy Tuna Casserole

Name: Yummy in the Tummy Tuna Casserole
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb pasta-preferably small shells or spirals. something that holds the sauce; 5 cup water; 1 medium white onion diced; 2 stalks of celery chopped; 2 can chunck light tuna; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 cup of milk; 1/2 lb shredded cheese - sharp cheddar works great here; 1 tbsp black pepper; 1 salt to taste; 1 bag frozen petite green peas

chinaqueenie @cook_3189637

Yummy in the Tummy Tuna Casserole

chinaqueenie @cook_3189637

Saved

Ingredients

20 mins

6 servings

ingredients
1 lbpasta-preferably small shells or spirals. something that holds the sauce
5 cupwater
1 mediumwhite onion diced
2stalks of celery chopped
2 canchunck light tuna
1 cancream of mushroom soup
1 cancream of chicken soup
1 cupof milk
1/2 lbshredded cheese - sharp cheddar works great here
1 tbspblack pepper
1salt to taste
1 bagfrozen petite green peas

Saved

Steps

20 mins

1

preheat oven to 400°F
2

Take 5 cups of water and 2 teaspoons of salt in large pot. bring to a boil and add pasta. cook till al dente. then drain water
3

In a large bowl add, onion, celery, tuna, cream of mushroom, cream of chicken, milk, pepper and salt to taste. mix until comnined well. stir in cooked pasta
4

lightly oil baking pan, pour in cassserole mixture and top with cheese.
5

cover pan with foil and bake for 25 minutes. then uncover and bake for 15 minutes or until cheese gets a light golden color.
6

cook peas on the side and top it on serving for added color. dont suggest cooking peas in casserole as they overcook. preferably frozen over canned.
7

top with paprika after cooking for added color and enjoy