Dinner

Cheesy Tuna Veggie Casserole is for Dinner.

Cheesy Tuna Veggie Casserole takes several minutes to prepare.

Cheesy Tuna Veggie Casserole takes several minutes to cook.

Cheesy Tuna Veggie Casserole makes 8 servings.

The ingredients for Cheesy Tuna Veggie Casserole are:

1 can Kroger Clear Chicken Broth (Fat Free and Less Sodium)
4 oz Fred Meyer Whole-Wheat Penne Rigate
2 cups Onions, raw, chopped
2 cups Celery, raw, diced
6.5 cups Broccoli, fresh, chopped
1 can 98% Fat Free Campbell's Cream of chicken Soup
2 cups Peas, frozen
2 cans Chunk Light Tuna in Water
2.5 cups Kroger Colby and Monterrey Jack Cheese (self-shredded)

Here is how you make Cheesy Tuna Veggie Casserole:

Boil pasta in chicken broth***Preheat oven to 350F.Spray large fry pan with Pam (or off brand version), dice onion, add to pan on medium heat. Slice celery and broccoli, add to pan. When onions look soft, cover pan with lid, stir occasionally.Pour cream of chicken into large mixing bowl with the two cans of semi-drained tuna. Mix together with the two cups of peas and drained pasta (I don't add chicken broth, just toss out). Pour or spoon in veggie mix from the fry pan into the cream of chicken mix and mix well, making sure to scrape bottom of bowl. Add two of the cups of shredded cheese and mix well.Spoon mix into sprayed casserole dish and top with remain half cup of cheese. Bake at 350F for 20-25 minutes with lid on. Then bake for an additional 5-10 minutes with lid off till top is slightly browned.Makes 8 good sized servings (and great left overs for the next day too!)***(Pasta will absorb about 1 cup of broth, leaving additional cup to be tossed out, therefore calories are figured upon 1 cup of broth)

The nutritional information for Cheesy Tuna Veggie Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 289.6

• Total Fat: 11.8 g
• Cholesterol: 57.5 mg
• Sodium: 700.1 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 6.7 g
• Protein: 23.5 g