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 Cambell’s Cream of chicken Soup
2 cups Peas, frozen
2 cans Chunk Light Tuna in Water
2.5 cups Kroger Colby and Monterey Jack Cheese (self-shredded)
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)
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Number of Servings: 8
Recipe submitted by SparkPeople user ERICALYNNJ.
Number of Servings: 8 Continue reading “Cheesey Tuna Veggie Casserole”.