TUNA TORTELLINI CASSEROLE

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Tuna Tortellini Casserole image

Necessity is the mother of invention! I threw this one together at the last minute when I had a craving for tuna noodle casserole and didn't have any egg noodles on hand. It is so very yummy!

Provided by Hippie2MARS

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 (6 ounce) cans canned tuna, drained (solid white albacore is best)
1 (9 ounce) bag barilla tortellini (there are several varieties. For this recipe, I used the portabello mushroom, but I've tried them al)
1 (10 3/4 ounce) can cream of mushroom soup (use 2 cans if using solid white albacore tuna)
1 cup frozen green pea
1 1/2 cups shredded cheddar cheese, separated
1/2 cup crushed potato chips, any variety (you can substitute bread crumbs, chow mein noodles or cracker crumbs)
1 (4 ounce) can mushrooms, drained

Steps:

  • Cook the tortellini in boiling water for about 11 minutes, or according to package directions.
  • Turn out into colander and let drain.
  • While the tortellini is draining, combine the tuna, soup, mushrooms and 1 cup of the cheese in the tortellini pot.
  • Add the drained tortellini and the frozen peas; mix lightly to coat.
  • Spoon mixture into an 8X8 square baking dish. Sprinkle with remaining cheese.
  • Sprinkle crushed chips over casserole.
  • Bake in 350 degree oven for 25-30 minutes.
  • Serve with crusty dinner rolls and a green salad for a complete meal!

Nutrition Facts : Calories 382.3, Fat 17.3, SaturatedFat 8.7, Cholesterol 71.3, Sodium 890.6, Carbohydrate 27.6, Fiber 2, Sugar 2.9, Protein 28.8

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