Follow these steps for perfect results
penne pasta
uncooked
water
for cooking pasta
onion
finely chopped
celery
finely chopped
red bell pepper
finely chopped
cabbage
finely chopped
carrot
finely chopped
green onion
finely chopped
cream of celery soup
canned
chunk tuna in water
drained and flaked
whole milk
dried parsley
fresh ground black pepper
Italian style breadcrumbs
grated parmesan cheese
tomatoes
sliced
nonstick cooking spray
Preheat oven to 350°F (175°C). Spray a shallow casserole dish with nonstick cooking spray.
Cook penne pasta according to package directions; drain.
While noodles cook, spray a large wok-style pan with nonstick cooking spray; heat.
Sauté finely chopped onions and celery for 2 minutes.
Add finely chopped red bell pepper, cabbage, and green onions; cook, stirring, until tender.
Stir in cream of celery soup, drained and flaked tuna, whole milk, dried parsley, and fresh ground black pepper. Remove from heat.
Stir in cooked and drained noodles. Transfer mixture to the prepared casserole dish.
Sprinkle the top with Italian style bread crumbs and grated Parmesan cheese.
Bake for 15 minutes.
Top with sliced tomatoes.
Expert advice for the best results
Add a layer of potato chips for extra crunch.
Use different types of vegetables for added flavor and texture.
Adjust the amount of black pepper to your liking.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm, garnished with a sprig of parsley.
Serve with a side salad or steamed vegetables.
Pairs well with creamy dishes and tuna.
Discover the story behind this recipe
Comfort food staple
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