Categories: dinner
Ingredients
- 1 1/2 cups uncooked penne pasta
- 1 teaspoon olive or canola oil
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/4 cup onion, chopped
- 1 clove finely chopped garlic
- 1/2 can condensed cream of mushroom soup
- 1/2 cup sour cream
- 2 tablespoons cream cheese
- 1/4 cup milk
- pinch of pepper
- 1 can solid white tuna in water, drained
- 1/4 cup shredded cheddar cheese
- 1 tablespoon grated parmesan cheese
- 1/2 cup breadcrumbs
Directions
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Heat oven to 350’F. Spray 11×7 glass baking dish with cooking spray. Cook pasta according to the directions on the package and drain.
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In a non-stick skillet, heat oil over medium-high heat. Add the green and red bell peppers, onion and garlic; cook 4-6 minutes, stirring frequently, until the vegetables are tender.
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Stir in the mushroom soup, sour cream, cream cheese, milk and pepper until well blended. Stir in tuna, cheddar cheese and parmesan cheese.
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Pour cooked pasta into the baking dish and pour the vegetable and soup mixture over it. Stir until combined. Sprinkle with breadcrumbs and extra parmesan cheese if desired.
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Bake uncovered for about 30 minutes, or until the top is golden brown and the mixture is bubbly.