Easy Tuna Casserole

I absolutely love tuna casserole and this has been my favorite way to make it yet. Plus it’s super easy to throw together. You can use any pasta in this dish, but I prefer the farfalle veggie pasta since it adds a great flavor to this recipe and it’s packed with extra nutrients not found in regular pasta.  The french fried onions add plenty of salt to this dish so I leave that out as well.

  • 12 oz. box of farfalle veggie pasta
  • 10.5 oz. can of cream of celery soup
  • 10.5 oz. can of cream of mushroom soup
  • 5 oz. can of tuna in water
  • 1 2 oz. jar of pimentos
  • 2 tablespoons dried minced onions, or 1 med. onion, chopped
  • 2 cups shredded cheddar cheese, divided
  • 1 cup peas
  • 1 6 oz. pkg. of french fried onions
  1. Cook pasta al dente.
  2. Drain pasta and mix with both soups, tuna, peas, pimentos, onions, and 1 cup of shredded cheddar cheese.
  3. Place in a greased 13×9 baking dish.
  4. Top with french fried onions and the remaining 1 cup of shredded cheddar cheese
  5. Cook, covered for 15-20 minutes at 425 degrees
  6. Remove cover and broil till onions and cheese have lightly browned.
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