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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 ounce(s) pasta shells |
1 can(s) cream of mushroom |
1 cup(s) milk |
1 6 0z. can tuna, drained and flaked |
1 cup(s) frozen corn, thawed |
1 onion, finely chopped |
1 small bell pepper, finely chopped |
3 tablespoon(s) parsley |
1 pinch(s) chili powder |
Directions:
1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir, and cook for 2 minutes less than the time indicated on the package instructions.
2. Meanwhile, preheat the oven to 425°F and butter an ovenproof casserole.
3. Drain the pasta. In the pasta pot, bring the mushroom soup and milk to a simmer over low heat. Stir in the tuna, corn, onion, red pepper, parsley, chili powder, and half of the cheese. Add the cooked pasta and stir. Season with salt and pepper.
4. Spread the mixture in the casserole and sprinkle with the remaining cheese. Bake for about 30 minutes, or until the top is golden brown. Serve hot.
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