Tuna Casserole With Whole-Wheat Pasta

READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces of whole-wheat pasta shells (or the pasta of your choice but try to get whole-wheat)
  • 3
    (7 ounce) cans albacore tuna, packed in water
  • 1 14
    cups fresh peas (frozen are also okay but fresh peas are much better)
  • 8
    ounces fresh sliced cremini mushrooms (also called Baby Bellas)
  • 2
    (10 3/4 ounce) cans condensed mushroom soup
  • 1
    cup milk
  • 12
    cup olive oil mayonnaise (It's usually called Olive Oil Mayo)
  • 1
    medium red onion, chopped
  • 1
    cup roasted red pepper, chopped
  • 1
    tablespoon salt
  • 3
    tablespoons dried herbes de provence
  • 3
    tablespoons minced garlic (garlic powder will also suffice if that's all you have)
  • 1
    tablespoon mccormick crushed chipotle pepper
  • 12
    cup grated parmesan cheese
  • 12
    cup Italian seasoned breadcrumbs
Advertisement

DIRECTIONS

  • Preheat oven to 375°F.
  • Cook the pasta in boiling water for 8 minutes. Drain and set aside.
  • In a small bowl, combine the parmesan cheese and Italian bread crumbs and set aside.
  • In a large bowl, combine all of the other ingredients and then stir in the pasta.
  • Pour the mixture into a lightly oiled baking dish (9 x 12 inches) and then spread it evenly.
  • Sprinkle the parmesan and breadcrumb mixture over the casserole.
  • Bake for 45-50 minutes.
Advertisement