Tuna Capsicum Casserole

Tuna Capsicum Casserole


53 people made this

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

Stuart Pinsky

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

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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate