Velveeta Tuna Shell Casserole Recipe

Name: Velveeta Tuna Shell Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups tiny pasta shells; 3/4 cup Velveeta cheese; 1 can cream of celery soup; 1/3 cup milk; 2 cans solid white tuna; 1 carrot, peeled and diced; 1 stalk celery with leafy part, diced; 1/4 onion, finely chopped; 3/4 cup frozen peas, thawed; 1 dash salt; 1 dash cracked pepper; 1 cup butter cracker crumbs

Servings: persons

2 cups tiny pasta shells
3/4 cup Velveeta cheese
1 can cream of celery soup
1/3 cup milk
2 cans solid white tuna
1 carrot, peeled and diced
1 stalk celery with leafy part, diced
1/4 onion, finely chopped
3/4 cup frozen peas, thawed
1 dash salt
1 dash cracked pepper
1 cup butter cracker crumbs

1
Preheat oven to 350 degrees F. In a medium pot bring water to a boil with a pinch of salt and add shells. Cook until just tender, about 8 minutes. Drain and return to pot without rinsing. Add Velveeta, cream of celery, milk and tuna; stir to combine and keep on low.
2
In the meantime heat oil in a medium skillet over medium and add carrot, celery and onion. Cook until tender, about 5 to 7 minutes. Add to shells along with peas, salt and pepper; stir to combine. Pour into greased 8 inch round baking dish and top with cracker crumbs.
3
Bake 35 to 40 minutes, until golden and bubbly. Let rest about 5 minutes before serving.

1259

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups tiny pasta shells, 3/4 cup Velveeta cheese, 1 can cream of celery soup, 1/3 cup milk, and more.

Yes, Velveeta Tuna Shell Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Velveeta Tuna Shell Casserole

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