Southwestern Tuna Casserole

Makes 4

Mary Dando

ingredients

Ingredients
Nonstick cooking spray
1 tablespoon canola oil
1 medium onion, chopped
1/2 cup chopped celery
1 1/2 cups corn kernels, either frozen and thawed or fresh cut off the cob
1 (10.5-ounce) can reduced-fat cream of mushroom soup
1 cup store-bought bottled tomato salsa
1 teaspoon chili powder, if desired
1 (6-ounce) can tuna packed in water, drained and flaked
2 1/2 cups rotini, penne or fusilli pasta, whole-wheat if desired, cooked according to package directions
1 cup shredded Cheddar cheese, reduced-fat or fat-free

1
DIRECTIONS: Preheat the oven to 350 degrees F. Coat a 2-quart casserole dish with nonstick cooking spray and set aside.
2
Place a large skillet over medium-high heat. Coat with the canola oil, and when the oil is hot, add the onion and celery. Cook and stir until the vegetables soften, about 3 minutes. Stir in corn and cook 2 minutes longer to incorporate. Stir in the soup, salsa and chili powder until well blended.
3
Add the tuna and cooked pasta, stirring just to coat. Pour into the prepared casserole dish. Sprinkle the top evenly with cheese.
4
Bake for about 25 minutes or until bubbling. Remove from oven and serve immediately.