CLASSIC TUNA CASSEROLE

CLASSIC TUNA CASSEROLE


1 pouch (5-oz.) light tuna in water, drained and flakes
½ lb. dry Fusilli pasta
1 can (10 ¾) cream of celery soup
½ cup sour cream
1 tsp. celery salt
¼ cup chopped green onions
½ cup frozen peas, defrosted
¼ cup shredded blend of Monterey jack and Cheddar cheese
1 tbsp. Japanese Panko breadcrumbs


Preheat oven to 375 degrees. Prepare pasta according to package direction, set aside. In a large bowl, mix cream of celery soup, light sour cream, celery salt, and salt and pepper. Add green onions, peas, cooked pasta and tuna, mixing gently to combine. Spoon the tuna mixture into a 2-quart ovenproof casserole dish and top with cheese and Panko breadcrumbs. Bake for 15 minutes or until crust is golden brown.