A quick and easy main dish. Serve with green salad.
Ingredients
- medium seashell pasta: 1 pack (16 ounce pack)
- vegetable oil: 1 Tbsp
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- mixed vegetables: 1 can (15 ounce can, drained)
- tuna: 1 can (5 ounce can, drained)
- cheddar cheese: 2 cups (shredded)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
-
Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
-
In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
-
Bake in a preheated oven until cheese is melted and bubbly.
