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
tiny pasta shells
can cream of celery soup
cans solid white tuna
carrot, peeled and diced
stalk celery with leafy part, diced
onion, finely chopped
frozen peas, thawed
butter cracker crumbs
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.
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.
Bake 35 to 40 minutes, until golden and bubbly. Let rest about 5 minutes before serving.