Rating: 4.5 stars 4.3
63 Ratings
  • 5 star values: 31
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

Great recipe for summer--a quick supper. All you have to do is make a salad when this is in the oven.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.

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  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat oil in a large skillet over medium heat. Lightly fry the garlic, red and green pepper, carrots, and zucchini, stirring frequently, for 3 to 5 minutes.

  • In a mixing bowl, combine the soup and tuna. Stir in the vegetables and the cooked pasta. Mix to combine well. Pour into the prepared baking dish. Sprinkle the cheese and fried onions over the top.

  • Bake in a preheated oven for 30 minutes or until bubbly and slightly brown.

Cook's Note:

You can use cream of celery soup and Cheddar cheese for variations.

Nutrition Facts

627 calories; protein 25.5g; carbohydrates 69.4g; fat 26.7g; cholesterol 24.7mg; sodium 1051.3mg. Full Nutrition
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