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
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Ingredients
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2 cups
tiny pasta shells
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3/4 cup
Velveeta cheese
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1
can cream of celery soup
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1/3 cup
milk
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2
cans solid white tuna
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1
carrot, peeled and diced
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1
stalk celery with leafy part, diced
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1/4
onion, finely chopped
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3/4 cup
frozen peas, thawed
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1 dash
salt
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1 dash
cracked pepper
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1 cup
butter cracker crumbs
Directions
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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.
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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.
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Bake 35 to 40 minutes, until golden and bubbly. Let rest about 5 minutes before serving.
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