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Spicy Tuna Vegetable Bake

"I wanted to give the classic tuna casserole recipe a little more pizzazz. The addition of spicy red pepper flakes and fresh vegetables gives this recipe the extra kick it needs to take tuna casserole from boring to exciting."

Ingredients :

• 2 cups whole wheat rotini pasta
• 1 (10.75 ounce) can low-sodium cream of mushroom soup
• 1/2 (8 ounce) container sour cream
• 1 tablespoon red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery salt
• 2 (5 ounce) cans tuna, drained
• 1 cup sliced fresh mushrooms
• 1 cup thinly sliced carrots
• 1 cup 1-inch pieces fresh green beans
• 1/2 cup diced red onion
• 1 cup grated Colby-Monterey Jack cheese

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H18M

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook rotini until tender yet firm to the bite, about 8 minutes. Drain.
• Mix soup, sour cream, red pepper flakes, garlic powder, black pepper, and celery salt together in a bowl. Stir in rotini, tuna, mushrooms, carrots, green beans, and red onion.
• Pour into a casserole dish and sprinkle top evenly with Colby-Monterey Jack cheese.
• Bake in the preheated oven until heated through, about 45 minutes.

Notes :

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