Veggie Tuna Casserole

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Garden pasta, red pepper, zucchini, broccoli, tuna, and cheese, combined in a flavorful and creamy sauce Yield: 

4-6 servings Ingredients: 

2 cups garden spiral pasta
1 large red bell pepper
1 large zucchini
1 head broccoli or approximately 2 cups chopped
1 large can tuna, drained (I used 6 ounces of tuna)
1 cup (4 ounces) monterey jack cheese, grated (or more)
2 Tablespoons butter
2 cups milk
1 Tablespoon soy sauce
1 Tablespoon hot sauce (or less)
2 Tablespoons oil
3 Tablespoons flour
Salt & Pepper to taste Instructions: 

1. Cook pasta according to package instructions; drain.

2. Chop bell pepper, zucchini and broccoli into bite-sized pieces. Saute in oil, then add soy sauce. Don’t overcook; vegetables should still be crisp.

3. In small saucepan, melt butter. Add salt, pepper and hotsauce. Whisk in flour. Add milk. Stir constantly and bring to a boil over med heat. Boil & stir one minute.

4. Add vegetables to pasta in large bowl. Add sauce & stir together. Stir in one handful cheese. Place in 9″x13″ baking pan and sprinkle remaining cheese over top.

5. Bake in 375* oven for 5-10 minutes, or until cheese is melted. Additional Notes: 

This recipe was submitted to by Amy B. She writes, “This might not seem like anything special, but it is a pretty tasty dinner.”

When I (Tammy) made the recipe, I used the full amount of hot sauce (we use Tapatio brand) and we thought it was a little too hot for our tastes. I also used more cheese than the recipe calls for, probably at least double (8 ounces or more), but I didn’t measure that. It was good that way!

Veggie Tuna Casserole
Veggie Tuna Casserole

This recipe is from Tammy’s Recipes.


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