This fried onion-topped tuna casserole is great for a quick meal. Red and green bell peppers, carrots, and zucchini give it color, and it's topped with mozzarella or Cheddar cheese.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
627 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
Step 2
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat oil in a large skillet over medium heat. Lightly fry the garlic, red and green pepper, carrots, and zucchini, stirring frequently, for 3 to 5 minutes.
Step 3
In a mixing bowl, combine the soup and tuna. Stir in the vegetables and the cooked pasta. Mix to combine well. Pour into the prepared baking dish. Sprinkle the cheese and fried onions over the top.
Step 4
Bake in a preheated oven for 30 minutes or until bubbly and slightly brown.
Ingredients
1 tablespoon vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cloves garlic, minced
1 (6 ounce) can French-fried onions
2 (5 ounce) cans tuna, drained
1 large red bell pepper, chopped
4 ounces shredded mozzarella cheese
1 large green bell pepper, chopped
3 carrots, peeled and cut into matchsticks
1 (12 ounce) package uncooked rotini (corkscrew) pasta
