Tuna Pasta Casserole
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
green peas
frozen |
|
| 1 | can |
soup, cream of celery
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
swiss cheese
shredded |
|
| 1 | can |
tuna
drained and flaked |
|
| 2 | cups |
pasta, corkscrew
cooked |
* |
| 2 | large |
eggs
hard boiled eggs, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
green peas
frozen |
|
| 1 | can |
soup, cream of celery
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
swiss cheese
shredded |
|
| 1 | can |
tuna
drained and flaked |
|
| 473 | ml |
pasta, corkscrew
cooked |
* |
| 2 | large |
eggs
hard boiled eggs, chopped |
|
Directions
Place peas in small microwave-safe bowl.
Cover with vented plastic wrap; Microwave on HIGH 1 to 2 minutes or until tender.
Drain and set aside.
In 1½ quart microwave-safe casserole, stir soup and milk until smooth.
Stir in cheese.
Fold tuna, macaroni, eggs and peas into soup mixture.
Cover with lid; microwave on HIGH 5 to 7 minutes or until hot and bubbling, stirring once during cooking.
Let stand, covered, 5 minutes.
Sprinkle potato chips over casserole.
