Necessity is the mother of invention! I threw this one together at the last minute when I had a craving for tuna noodle casserole and didn't have any egg noodles on hand. It is so very yummy!
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- 2 (6 ounce) cans canned tuna, drained (solid white albacore is best)
- 1 (9 ounce) bag barilla tortellini (there are several varieties. For this recipe, I used the portabello mushroom, but I've tried them al)
- 1 (10 3/4 ounce) can cream of mushroom soup (use 2 cans if using solid white albacore tuna)
- 1 cup frozen green pea
- 1 1/2 cups shredded cheddar cheese, separated
- 1/2 cup crushed potato chips, any variety (you can substitute bread crumbs, chow mein noodles or cracker crumbs)
- 1 (4 ounce) can mushrooms, drained
- 1Cook the tortellini in boiling water for about 11 minutes, or according to package directions.
- 2Turn out into colander and let drain.
- 3While the tortellini is draining, combine the tuna, soup, mushrooms and 1 cup of the cheese in the tortellini pot.
- 4Add the drained tortellini and the frozen peas; mix lightly to coat.
- 5Spoon mixture into an 8X8 square baking dish. Sprinkle with remaining cheese.
- 6Sprinkle crushed chips over casserole.
- 7Bake in 350 degree oven for 25-30 minutes.
- 8Serve with crusty dinner rolls and a green salad for a complete meal!
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Nutritional Facts for Tuna Tortellini Casserole
Serving Size: 1 (258 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 382.3
- Calories from Fat 155
- Total Fat 17.2 g
- Saturated Fat 8.6 g
- Cholesterol 71.2 mg
- Sodium 890.5 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 2.0 g
- Sugars 2.8 g
- Protein 28.7 g