Ingredients Jump to Instructions ↓

  1. 1 box Velveeta Shells and cheese

  2. 1 can Campbell's cream of mushroom soup (I don't like the taste of other brands)

  3. 1 can tuna or salmon drained (tip-save the juice for your pet's food)

  4. 1 small size can peas or half a regular can

  5. 1 jar mushrooms sliced (I find the canned ones taste like a can)

  6. 1 tablespoon butter

  7. 1 garlic clove chopped or pressed

  8. fresh ground black pepper to taste

  9. Topping (I am guessing on the amounts...just eyeball it)

  10. 1/2 cup of your favorite topping such as crushed chips , saltines , bread crumbs...

  11. 1/4 cup grated parmesan cheese from a tub

  12. dash of cayanne pepper

  13. dash of black pepper

Instructions Jump to Ingredients ↑

  1. Cook the pasta according to directions in a large pot, but under cook 1-2 minutes since we will be baking this dish preheat oven to 400 degrees while pasta is cooking melt butter over medium heat in small non stick skillet and add garlic, cook for 30 seconds to one minute, remove from heat. Do not over cook.

  2. drain pasta put back in pot add cheese mix and add a bit of extra shredded cheese if using add cream of mushroom soup (sometimes I only use 3/4 of the can)

  3. add sliced mushrooms, tuna or salmon, and peas pepper to taste I always drain and rince the mushrooms, fish, and peas. It helps remove sodium and you can remove any questionable parts from the fish.

  4. Mix well and add to a pyrex 8x8 pan mix topping and sprinkle on bake for 20-30 minutes I serve this with some home grown sliced tomatoes and cottage cheese.


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