SPICY TUNA VEGETABLE BAKE

Spicy Tuna Vegetable Bake image

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.

Provided by Jenn Metivier

Time 1h18m

Yield 8

Number Of Ingredients 13

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

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Cook rotini until tender yet firm to the bite, about 8 minutes. Drain.
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.
Pour into a casserole dish and sprinkle top evenly with Colby-Monterey Jack cheese.
Bake in the preheated oven until heated through, about 45 minutes.

Nutrition Facts : Calories 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, Sodium 407.1 mg, Sugar 2.5 g