Creamy Tuna and Shells Casseroles

Recipe by Chef Aduladi
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (6 ounce) can tuna (drained, 2 cans if you like tuna)
  • 1
    (8 ounce) can cream of chicken soup
  • 1
    (8 ounce) can cream of mushroom soup
  • 1
    small onion
  • 1
    cup chopped celery
  • 8
    ounces mushrooms (sliced or chopped up)
  • 1
    cup mayonnaise (NOT Miracle Whip)
  • 1
    cup milk
  • 1
    (8 ounce) package large shell pasta
  • 14
    cup butter, for sauteing vegetables
  • 2
    cups shredded cheese, mix jack or 2 cups cheddar cheese
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DIRECTIONS

  • Preheat oven to 350°F.
  • Cook shell pasta according to package directions.
  • Add butter to sauté pan on low-med heat.
  • Add celery and onions.
  • Sauté until onions almost clear.
  • Add mushrooms - remove from heat.
  • 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.
  • Pour into baking dish, top with remaining shredded cheese bake until cheese is melted and "browning" (approx 1/2 hour).
  • Remove and let sit for about 5 minutes.
  • Eat.
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