Tuna Tortellini Casserole

Submitted by WorkingMom2three

"I stole this idea from one of those dinner assembly place menus. The addition of tortellini as the "noodles" in tuna noodle casserole almost makes it decadent. It is still just a basic tuna noodle casserole recipe - not really meant to be real spicy or or exciting :-) Just comfort food . . ."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 10

ingredients

• 2 (6 ounce) cans tuna, flaked
• 1 (10 1/2 ounce) 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

1. Fill a large pot with 4 quarts water and put on high heat to boil.
2. 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).
3. Preheat oven to 350 degrees.
4. Add tortellini to water and cook per package directions - you can undercook a little.
5. In a 2 quart casserole, mix tuna, soup, and milk.
6. Add celery and onion mixture to casserole.
7. Drain tortellini and add to casserole. Add cheese and fold in with tuna mixture.
8. Sprinkle with crushed potato chips, bread crumbs, etc., if you desire.
9. Bake for 25-30 minutes.

Reviews

[Minnie0o0]

I have another recipe for hashbrowns that is similar in idea. I did not add the milk to this and essentially make a cheese sauce in the oven. I left the soup at full strength and simply sprinkled the cheese on top of the casserole with some bread crumbs. The only addition I made was to add garlic. It's a good recipe though!

 

[MommyToTwo]

I also thought this was a bit bland for my taste but my 15 month old daughter couldn't stop eating it! Also, I didn't know whether to cover the casserole in the oven and the tortellini turned out pretty dry on top - maybe if I had covered it, it wouldn't've dried out. I'll definitely be making it again and playing around with a little more spice.

 

[East Wind Goddess]

I made this over the weekend and it was really a hit. I did tweak it a bit: I used whole wheat tortellini which can be a bit bland, so I added a couple of shakes of tabasco sauce and used Italian blend cheese. It made 6 good-sized servings (using a single 9-oz package of tortellini and one large can of albacore, but the whole can of soup and measure of cheese, celery and onion). Maybe that's too much tweaking, but it was a great meal !

 

[Cher Jewhurst]

Made this tonight exactly as directed. My first impression is there's no way this feeds 10 people as it was only DH and I eating tonight and there is hardly anything left in the casserole. Unfortunately, we both felt it was a bit bland. It was really easy to make and not too expensive so maybe with a tweek here and there it could be made tastier. I'm not a tweeker so I won't be repeating it.