- 2 cups whole wheat rotini pasta
- 1 (10.75 ounce) can low-sodium cream of mushroom soup
- 1/2 (8 ounce) container sour cream
- 1 tablespoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon celery salt
- 2 (5 ounce) cans tuna, drained
- 1 cup sliced fresh mushrooms
- 1 cup thinly sliced carrots
- 1 cup 1-inch pieces fresh green beans
- 1/2 cup diced red onion
- 1 cup grated Colby-Monterey Jack cheese
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook rotini until tender yet firm to the bite, about 8 minutes. Drain.
- Mix soup, sour cream, red pepper flakes, garlic powder, black pepper, and celery salt together in a bowl. Stir in rotini, tuna, mushrooms, carrots, green beans, and red onion.
- Pour into a casserole dish and sprinkle top evenly with Colby-Monterey Jack cheese.
- Bake in the preheated oven until heated through, about 45 minutes.
03/30/2018
recipepes.com
Spicy Tuna Vegetable Bake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
