Zucchini Tuna Pasta Casserole

Zucchini Tuna Pasta Casserole

10
MINUTES
PREP TIME
30
MINUTES
COOKING TIME
40
MINUTES
COOKING TIME
6
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/882963098

Ingredients

  • 1 Package Harvest Fresh Zucchini Spirals
  • 6 Cups Tortiglioni Pasta, cook as per package directions
  • 1 Can Tuna, drained
  • 1 Onion, Sliced
  • 2 Stalks Celery, diced
  • 1 Cup Red Peppers, diced
  • 1 ¼ Cup Cream of Mushroom Soup
  • 1/3 Cup Milk
  • 1 Cup Mozzarella and Cheddar Cheese, shredded
  • 1 Tbsp. Parsley
  • 2 Tbsp. Butter
  • Salt and Pepper to taste

Panko Topping

  • ½ Cup Panko breadcrumbs
  • ½ Cup cheddar cheese, shredded
  • 1 Tbsp. Butter, room temperature

What You Need

Directions

  1. Preheat oven at 425 degrees.
  2. In a bowl, combine all panko topping ingredients, mix well, and set aside.
  3. In a skillet, on medium heat, add butter, once melted add celery, red peppers and onions, sauté until translucent, and vegetables are tender, then add zucchini spirals, sauté for 3 minutes, add salt and pepper, mix well, and set aside.
  4. In a large bowl, add cream of mushroom soup, milk, shredded cheese, tuna, and parsley, mix until all combined. Add Zucchini Spiral mixture and cooked pasta, mix well.
  5. Place in a casserole dish, spread evenly, and top with Panko topping.
  6. Bake for 20 minutes, until top is golden brown. Remove from heat and ready to serve.
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