Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Tuna Casserole Stuffed Shells
These Tuna Casserole Stuffed Shells are a different take on a classic recipe.
Course
Dinner
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Author
Kat Jeter & Melinda Caldwell
Ingredients
1
box Pasta Shells
3
cans Bumble Bee® Solid White Albacore in Water
10.5
oz
Cream of Mushroom Soup
1/2
c
Milk
1
c
Peas
frozen
3
Tbsps
Panko Crumbs
2
Tbsp
Butter
melted
Instructions
Preheat oven to 400°F.
Bring a pot of water to a boil.
Add pasta shells and cook until al dente.
Remove pasta from water and arrange on a sheet of wax paper to cool. Make sure they are not touching so they won't stick together.
Mix the soup, milk, peas, and tuna in a bowl.
Put a thin layer of tuna mixture on the bottom of a casserole dish.
Fill shells with mixture and place in the casserole dish.
Bake the tuna mixture for 20 minutes or until hot and bubbling.
Melt butter and add bread crumbs and sprinkle them over the shells.
Bake for 5 minutes more, or until the bread crumb mixture is golden brown.