Spicy Tuna Vegetable Bake recipe
All Recipes Seafood Fish Tuna
Ingredients
- 2 cups whole wheat rotini pasta 1 (10.75 ounce) can low-sodium cream of mushroom soup ½ (8 ounce) container sour cream 1 tablespoon red pepper flakes 1 teaspoon garlic powder 1 teaspoon ground black pepper ½ 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 ½ cup diced red onion 1 cup grated Colby-Monterey Jack cheese
Nutrition Info
- 268.4 caloriescarbohydrate: 28.9 gcholesterol: 33.5 mgfat: 10 gfiber: 4.1 gprotein: 17.9 gsaturatedFat: 6 gservingSize: -sodium: 407.1 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Spicy Tuna Vegetable Bake
Directions
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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.