Velveeta Tuna Shell Casserole

By JennT1981
January 19, 2010
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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 cup 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 cup 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.

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