This easy one-pan casserole comes together very quickly. Using fully cooked pasta and other prepared ingredients cuts down on prep time.
Ingredients
- cooking spray:
- reduced-fat and reduced-sodium condensed cream of mushroom soup: 1 can (10 1/2 ounce can)
- milk: 1 cup
- lemon, zested and: 1 piece (juiced)
- Worcestershire sauce: 1 Tbsp
- red pepper: 0.25 tsp (crushed)
- (7-ounce) packages fully cooked gemelli or rotini pasta (such as Barilla Ready Pasta®): 3 piece
- (12-ounce) can chunk white tuna: 1 piece (drained)
- (10-ounce) package frozen chopped spinach, thawed and squeezed dry: 1 piece
- Monterey Jack cheese: 1 cup (shredded)
- green onions: 2 piece (chopped)
- roasted red pepper or diced pimiento: 2 Tbsp (finely chopped)
- (1.5-ounce) bag sour cream and onion or plain potato chips: 1 piece (crushed)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with cooking spray.
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Whisk soup, milk, lemon juice, lemon zest, Worcestershire sauce, and crushed red pepper together in a large bowl. Stir in cooked pasta, tuna, spinach, Monterey Jack cheese, green onions, and roasted red pepper until well combined.
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Transfer to the prepared baking dish. Top with crushed potato chips.
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Cover loosely with foil and bake until hot and bubbly, about 35 minutes. Remove foil for the last 10 minutes of baking.
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Serve immediately and enjoy!
