Tuna Tortellini Casserole
- Reviews 4
Ready In: 45 mins
Serves: 10
Ingredients
- 2 (6 ounce) cans tuna, flaked
- 1 (10 1/2ounce) can cream of mushroom soup, 98% fat free
- 1 cup 2% cheddar cheese or 1 cup swiss cheese, shredded
- 2 (4 cup) bags frozen cheese tortellini
- 1 cup skim milk
- 1 stalk celery, chopped
- 1 onion, chopped
Directions
- Fill a large pot with 4 quarts water and put on high heat to boil.
- Chop onion and celery and saute in a little oil or spray. (Note: Feel free to add mushrooms or peppers, I can barely get away with celery with my family's tastes).
- Preheat oven to 350 degrees.
- Add tortellini to water and cook per package directions - you can undercook a little.
- In a 2 quart casserole, mix tuna, soup, and milk.
- Add celery and onion mixture to casserole.
- Drain tortellini and add to casserole. Add cheese and fold in with tuna mixture.
- Sprinkle with crushed potato chips, bread crumbs, etc., if you desire.
- Bake for 25-30 minutes.
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