Creamy Tuna & Shells Casserole
6
Servings
Servings
15m PT15M
Prep Time
Prep Time
45m PT45M
Cook Time
Cook Time
1h
Ready In
Ready In
Recipe: #14051
August 28, 2014
"From my sister Chris, this is wicked good, she says you can sub chicken"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (334.7 g)
- Calories 555.8
- Total Fat - 36.2 g
- Saturated Fat - 13.9 g
- Cholesterol - 234.1 mg
- Sodium - 1237.6 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 1.5 g
- Sugars - 6 g
- Protein - 31.9 g
- Calcium - 429.5 mg
- Iron - 2.4 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 350°F.
Step 2
Cook shell pasta according to package directions.
Step 3
Add butter to sauté pan on low-med heat. Add celery and onions: Sauté until onions almost clear. Add mushrooms - remove from heat.
Step 4
Drain veggies (if extra butter in pan). Put veggies in pan, add soup, tuna, milk, cheese until heated through and cheese melted. Remove from heat add mayo and cook pasta.
Step 5
Pour into baking dish, top with remaining shredded cheese bake until cheese is melted and "browning" (approx 1/2 hour).
Step 6
Remove and let sit for about 5 minutes. Eat.
Tips & Variations
No special items needed.
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