Leftover Tuna Casserole

Total Time: 1 hr 15 min Servings: 7 servings Source:

Ingredients

16 oz. penne pasta (also have used egg noodles)

1 lb. tuna (grilled, Salmon, Halibut)

21.5 oz. cream of celery soup

1 cup frozen peas

1 cup chopped onion

1/2 cup mushrooms (chopped)

1/2 cup chopped celery

1 cup milk

1/4 cup mayo

old bay seasoning

pepper

1 cup Parmesan cheese

1 cup mozzarella cheese

seasoned bread crumbs (Italian)

1/4 cup butter

Directions

Cook Pasta according to directions.

Mix soup and milk in pan and bring to light boil.

Flake cooked tuna in mixing bowl.

Add Mayo, peas,onion, celery, mushrooms, parmesan cheese and half the mozzarella, mix well, season to taste.

Add pasta, and soup until you have a nice creamy mixture.

Put in large casserole dish, cover lightly with mozzarella cheese.

Combine bread crumbs and melted butter and layer over top of cheese with a spatula.

Bake 45 minutes at 350 degrees or until topping becomes golden brown.

Nutrition

Calories 630 Calories from Fat 220
% DAILY VALUE
Total Fat 24g 37%
Saturated Fat 11g 55%
Trans Fat
Cholesterol 75mg 25%
Sodium 900mg 38%
Potassium 590mg 17%
Protein 37g 73%
Calories from Fat 220
Total Carbohydrate 66g 22%
Dietary Fiber 4g 16%
Sugars 7g 14%
Vitamin A 50%
Vitamin C 10%
Calcium 35%
Iron 20%