Easy Cheesy Tuna Casserole Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1 (16 ounce) package medium seashell pasta
• 1 tablespoon vegetable oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (15 ounce) can mixed vegetables, drained
• 1 (5 ounce) can tuna, drained
• 2 cups shredded Cheddar cheese
• Salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add 1 tablespoon of vegetable oil to the water to prevent sticking.
2. Add the pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside.
3. Preheat your oven to 350F (175C).
4. In a 2-quart saucepan, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of shredded Cheddar cheese. Cook over medium heat, stirring occasionally.
5. Once the mixture is heated through, gently fold in the cooked pasta. Stir thoroughly to combine.
6. Transfer the pasta and soup mixture into an 11x7 inch baking dish.
7. Sprinkle the remaining 1 cup of shredded Cheddar cheese on top of the mixture.
8. Bake in the preheated oven until the cheese is melted and bubbly, about 15 to 20 minutes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is based on available data and may vary depending on the specific brands or varieties used. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe.