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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Canned tuna makes this a fast and yummy meal - Combine cooked rotini noodles with a creamy celery and red pepper sauce and a can of tuna. Pour into an oven-proof dish and (kids like this part!!) top with potato chips!! Bake for 25 minutes and serve. Ingredients:
3 cups rotini noodles, uncooked |
1/4 cup canola oil or 1/4 cup vegetable oil |
1 cup celery, chopped |
1 red pepper, chopped |
1 clove garlic, finely minced |
1 onion, chopped |
1/4 cup all-purpose flour |
1 tablespoon dijon mustard |
salt and pepper, ot taste |
1 (370 ml) can carnation evaporated milk (fat-free, 2%, or regular) |
1 (12 ounce) can tuna in water |
1 cup potato chip |
Directions:
1. Preheat oven to 375°F Grease a 2L casserole dish. Set aside.
2. Cook noodles according to package directions. Drain and place noodles in large bowls.
3. Heat oil in medium saucepan over hight heat. Add next 4 vegetables and cook until tender, 5 minutes. Stir in flour, mustard, salt and pepper. Whisk in evaporated milk and cook, stirring until slightly thickened and bubbly, about 4 minutes.
4. Blend sauce and tuna into cooked noodles and pour into prepared dish. Top with chips. Bake in preheated oven 25-30 minutes or until heated through.
5. Freezing not recommended.
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