3-layered Tuna and Vegetable Casserole

This is a great dish to make on a cold, winter day. It’s extremely easy to make and not very expensive if you need to take it for a crowd. The Tabasco or hot sauce really adds to the flavor, but if you don’t like spicy food it’s easily avoidable. The feta cheese gives it a strong flavor too, so if you are planning to substitute it, try to use a strong.  

3-layered Tuna and Vegetable Casserole

2 cans tuna, drained and flaked

2 cans cream of celery soup

2 small zucchini, cut into cubes

2 red peppers, cut into cubes

5-8 green onions or 1 bulb onion, cut into small pieces

About ½ cup feta cheese

2 eggs

2 cups milk

Salt to taste

Pepper to taste

1 tbsp chili flakes

½ box whole wheat pasta, cooked al dente

Tabasco or hot sauce (optional)

Preheat the oven to 375 degrees Fahrenheit. Chop all the vegetables and toss in salt and pepper. In a separate bowl, whisk together the soup, eggs, and milk. Then add the tuna and mix well before adding the cheese and the chili flakes.

In a baking dish, evenly spread out the pasta, then the vegetables. Give the tuna and soup mixture a good stirring and then pour over the vegetables. DO NOT STIR IT. Put a few random drops of Tabasco over the soup mix so that it looks like little red dots.

Bake for 30 to 45 minutes, or until the top starts to brown in areas. Remove and let it sit for 10 minutes or so. Serve hot.