“A quick and easy main dish. Serve with green salad.” - by Wendi
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
- Bake in a preheated oven until cheese is melted and bubbly.
Nutrition
Amount Per Serving (2 total)
- Calories
- 1722 cal
- 86%
- Fat
- 67.9 g
- 104%
- Carbs
- 190 g
- 61%
Based on a 2,000 calorie diet
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Reviews (62)
Rate This Recipe
"I'd hate to just reiterate what everyone else is saying, but it's all true. I also made the following adjustments and I think it will just keep getting better and better as I suit it to my taste. 8o..." See morez instead of 16oz whole wheat pasta, 2 cans healthy request cream of mushroom instead of 1, 2 cans of drained tuna instead of 1, added some garlic pepper, parmesan cheese, and bread crumbs on top. Comfort food at its best."
PMCSORLEY
"I used half the pasta (and used egg noodles) Doubled the tuna and soup cans, used frozen veggies (brocolli florets & peas) and 3 cups cheddar. Hint - add brandy or cognac to soup for wonderful flavo..." See morer. WOW! Added buttered breadcrumbs on top. And the best cooks say NEVER oil your pasta. If you are adding it directly to the mixture after draining - there shouldn't be any sticking. This is a favorite for me, hubby and friends!"
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