Tuna Twist Casserole
Number of Servings: 6 - 8
1 1/2 cups corn flakes
12 ounces dried cavatappi or other twisty-shaped pasta (about 4 cups)
Two 10 3/4 -ounce cans 1/3-less-sodium tomato soup
Two 6-ounce cans water-packed tuna, drained and flaked
2 cups frozen peas, thawed
1 1/2 cups pre-shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Lightly oil or coat a 9 x 13-inch baking pan with nonstick cooking spray and set aside. Place the corn flakes in a resealable plastic bag and crush to a coarse texture using a rolling pin or the bottom of a small saucepan, or place in a food processor and pulse a few turns until coarsely crushed. Set aside. Preheat the oven to 375°F.
Cook the pasta according to package directions, drain and return to the pan. Stir in the soup, tuna, peas, and cheese. Arrange in the baking pan. Sprinkle the Parmesan cheese and corn flakes evenly over the top and bake uncovered until the mixture bubbles and the top turns golden brown, about 15 minutes.
Recipe courtesy of NFI
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