- 4
Ingredients
- 1 can (10 oz/284 mL)
- CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
- 2 1/2 cups (600 mL)
- uncooked dry penne pasta
- 1 cup (250 mL)
- frozen peas
- 2/3 cup (150 mL)
- 1 % milk
- 2 cans (170 g each)
- tuna, drained and flaked
- 3 tbsp (45 mL)
- whole grain Dijon mustard
- 1 tbsp
- lemon juice
- 1/2 cup (125 mL)
- shredded, sharp Cheddar cheese
- 1 cup (250 mL)
- mixture of coarsely chopped onion and mushrooms
- Cracked black pepper for garnish
Preparation
Step 1
Prep : 5 minutes Cook Time : 40 minutes Serves
1. Prepare pasta according to package directions, omitting salt and adding peas for last 5 minutes of cooking time. Drain and set aside.
2. Combine in 2 qt (2 L) baking dish, soup, milk, tuna, mustard, lemon juice and half of cheese. Gently stir in pasta, peas and onion-mushroom mixture. Top with remaining cheese. Sprinkle with pepper.
3. Bake at 400°F (200°C) until bubbling and hot - about 30 minutes.
Tips: Looking for healthier ingredient alternatives? Use whole wheat, whole grain or multigrain pasta instead of regular pasta to boost the fibre level. Choose cheese that is lower in fat content.
Nutritional information per serving: 419 Calories, 8g Fat, 4g Saturated Fat, 828mg Sodium, 56g Carbohydrate, 5g Dietary Fibre, 32g Protein, 19% DV Calcium