Tuna Capsicum Casserole

    (56)
    1 hour

    This is great for a quick dinner, especially in summer. Just put it in the oven and make a green salad.


    53 people made this

    Ingredients
    Serves: 6 

    • 350g spiral pasta
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, minced
    • 1 large red capsicum, chopped
    • 1 large green capsicum, chopped
    • 3 carrots, julienned
    • 1 zucchini, julienned
    • 2 tins condensed cream of mushroom soup
    • 2 (185g) tins tuna, drained
    • 100g grated mozzarella cheese
    • 1 onions, sliced and fried until crispy

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Lightly grease a square baking dish.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat oil in a large frypan over medium heat. Lightly fry the garlic, red and green capsicum, carrots and zucchini; about 3 to 5 minutes.
    3. In a large mixing bowl, combine the mushroom soup and tuna. Stir in the vegetables and the cooked pasta. Mix to combine well. Pour into the prepared baking dish. Sprinkle the cheese and fried onions over the top.
    4. Bake in a preheated oven for 30 minutes or until bubbly and slightly brown.

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    Reviews and Ratings
    Global Ratings:
    (56)

    Reviews in English (42)

    by
    27

    Delicious! Substituted one of the cans of cream of mushrooms with cream of chicken. Added a couple dollops of sour cream to the mix. Didn't bother with trying to julienne carrots, just chopped into small, somewhat flat, bits. Peeled the zucchini and did the same thing. Also sauteed chopped 1/2 onion with it. I don't know what fried onions are so I put a layer of crumbled potato chips on top instead which Hubby loved. I loved all the vegetables. I had planned to add canned mushrooms and forgot. Definitely would have added even more to the dish. Will also add a dash of pepper next time too -- personal taste. Great recipe. Will be making this often.  -  30 Aug 2003  (Review from Allrecipes USA and Canada)

    by
    15

    delicious  -  04 Jan 2001  (Review from Allrecipes USA and Canada)

    by
    13

    Was the best I've ever tried, but was a little too crumbly (not creamy) to get 5 stars. I would add some sour cream and maybe another can of cream of something to it. I left out the carrot but added some chopped onion to the mix. The fried onions on top were delicious! Oh and I will also use less than 12 oz. pasta next time.  -  18 Aug 2004  (Review from Allrecipes USA and Canada)

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