CHEESY TUNA AND VEGGIE SKILLET

Cheesy Tuna and Veggie Skillet image

Satisfy hearty appetites with this easy tuna casserole skillet with extra cheese and red bell pepper.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 5

Number Of Ingredients 9

Ingredients

1/4 cup butter
1 medium red bell pepper, chopped (1 cup)
1 3/4 cups milk
1 1/4 cups hot water
1 box Tuna Helper™ tuna cheesy pasta
2 cans (5 oz each) tuna, drained
1 cup frozen sweet peas
1 cup shredded Cheddar cheese (4 oz)
3/4 cup French-fried onions (from 2.8-oz can)

Steps:

In 12-inch nonstick skillet, melt butter over medium heat. Add bell pepper; cook 4 to 5 minutes, stirring occasionally, until pepper is tender.
Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and tuna. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in frozen peas; cover and simmer 5 to 6 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
Top with cheese; cover and let stand 3 to 4 minutes or until cheese is melted. Sprinkle with French-fried onions.

Nutrition Facts : Calories 460, Carbohydrate 35 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 8 g, TransFat 1/2 g