Spicy Tuna Vegetable Bake recipe

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Ingredients

2 cups whole wheat rotini pasta
1 (10.75 ounce) can low-sodium cream of mushroom soup
½ (8 ounce) container sour cream
1 tablespoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon celery salt
2 (5 ounce) cans tuna, drained
1 cup sliced fresh mushrooms
1 cup thinly sliced carrots
1 cup 1-inch pieces fresh green beans
½ cup diced red onion
1 cup grated Colby-Monterey Jack cheese

Nutrition Info

268.4 calories
carbohydrate: 28.9 g
cholesterol: 33.5 mg
fat: 10 g
fiber: 4.1 g
protein: 17.9 g
saturatedFat: 6 g
servingSize: -
sodium: 407.1 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook rotini until tender yet firm to the bite, about 8 minutes. Drain.

  3. Mix soup, sour cream, red pepper flakes, garlic powder, black pepper, and celery salt together in a bowl. Stir in rotini, tuna, mushrooms, carrots, green beans, and red onion.

  4. Pour into a casserole dish and sprinkle top evenly with Colby-Monterey Jack cheese.

  5. Bake in the preheated oven until heated through, about 45 minutes.

Recipe Yield

8 servings

Recipe Note

I wanted to give the classic tuna casserole recipe a little more pizzazz. The addition of spicy red pepper flakes and fresh vegetables gives this recipe the extra kick it needs to take tuna casserole from boring to exciting.

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