Velveeta Tuna Shell Casserole

By • January 19, 2010 • 4 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Well here we go with another one of my takes on a classic. As an avid healthy cooker this creation isn't my most figure friendliest but it sure is darn tasty! JennT1981

Serves 4-6

  • 2 cups tiny pasta shells
  • 3/4 cups Velveeta cheese
  • 1 can cream of celery soup
  • 1/3 cup milk
  • 2 cans solid white tuna
  • 1 carrot, peeled and diced
  • 1 stalk celery with leafy part, diced
  • 1/4 onion, finely chopped
  • 3/4 cups frozen peas, thawed
  • 1 dash salt
  • 1 dash cracked pepper
  • 1 cup butter cracker crumbs
  1. Preheat oven to 350 degrees F. In a medium pot bring water to a boil with a pinch of salt and add shells. Cook until just tender, about 8 minutes. Drain and return to pot without rinsing. Add Velveeta, cream of celery, milk and tuna; stir to combine and keep on low.
  2. In the meantime heat oil in a medium skillet over medium and add carrot, celery and onion. Cook until tender, about 5 to 7 minutes. Add to shells along with peas, salt and pepper; stir to combine. Pour into greased 8 inch round baking dish and top with cracker crumbs.
  3. Bake 35 to 40 minutes, until golden and bubbly. Let rest about 5 minutes before serving.
Jump to Comments (4)

Tags: comfort food, family, kid-friendly, leftovers

Comments (4) Questions (0)

Default-small
Default-small
Stringio

11 months ago Nancy Montabone

Jenn, I made this for my family last night and everyone LOVED it! Thanks for sharing the recipe!

004

11 months ago JennT1981

I am so thrilled to hear that, thanks for giving it a try!

Stringio

12 months ago Nancy Montabone

You forgot to add the soup in the instructions.

004

11 months ago JennT1981

I forgot the soup and the milk. Thank you for letting me know of my mistake. Happy Cooking :D