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Prep time
20 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
This is a take on Tuna Noodle Casserole I had as a kid but is a healthier alternative to mom's high-calorie recipe. —sabella217@gmail.com
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Ingredients
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4 tablespoons
unsalted butter
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1/2 cup
diced yellow onion
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1/2 cup
diced red bell pepper
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1/4 cup
diced carrot
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1 ounce
minced sun-dried tomato
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1/4 cup
fresh peas, blanched
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1 cup
condensed cream of mushroom soup
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1 cup
condensed cream of celery soup
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3 ounces
1/2 and 1/2
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10 ounces
fresh albacore tuna cut in strips
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1 cup
crushed kettle cooked potato chips
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1/2 pound
Farfalle pasta
Directions
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Cook pasta in plenty of salted water until very al dente. Cool and reserve.
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Saute onion, carrot, peas, and bell pepper in butter over medium-high heat until soft.
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Reduce heat to low and add sun-dried tomato and tuna. Gently stir until tuna begins to flake.
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Add both condensed soups, pasta, and 1/2 and 1/2. bring to a simmer then place into greased an 8x8 casserole dish.
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NOTE: this can be made ahead and baked at a later time.
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Top with crushed potato chips and bake for 20 minutes at 350.
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