Serves a Crowd

Velveeta Tuna Shell Casserole

January 19, 2010
0 Ratings
  • Serves 4-6
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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Nancy Montabone
    Nancy Montabone
  • JennT1981

4 Reviews

Nancy M. October 22, 2013
Jenn, I made this for my family last night and everyone LOVED it! Thanks for sharing the recipe!
JennT1981 October 22, 2013
I am so thrilled to hear that, thanks for giving it a try!
Nancy M. October 20, 2013
You forgot to add the soup in the instructions.
JennT1981 October 21, 2013
I forgot the soup and the milk. Thank you for letting me know of my mistake. Happy Cooking :D