by JennT1981
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JennT1981's Notes:
2 cups tiny pasta shells Ask a question about this ingredient
3/4 cups Velveeta cheese Ask a question about this ingredient
1 can cream of celery soup Ask a question about this ingredient
1/3 cup milk Ask a question about this ingredient
2 cans solid white tuna Ask a question about this ingredient
1 carrot, peeled and diced Ask a question about this ingredient
1 stalk celery with leafy part, diced Ask a question about this ingredient
1/4 onion, finely chopped Ask a question about this ingredient
3/4 cups frozen peas, thawed Ask a question about this ingredient
1 dash salt Ask a question about this ingredient
1 dash cracked pepper Ask a question about this ingredient
1 cup butter cracker crumbs Ask a question about this ingredient
Preheat oven to 350 degrees F. In a medium pot bring water to a boil with a pinch of salt and add shells. Cook until just tender, about 8 minutes. Drain and return to pot without rinsing. Add Velveeta and tuna; stir to combine and keep on low.
Ask a question about this stepIn the meantime heat oil in a medium skillet over medium and add carrot, celery and onion. Cook until tender, about 5 to 7 minutes. Add to shells along with peas, salt and pepper; stir to combine. Pour into greased 8 inch round baking dish and top with cracker crumbs.
Ask a question about this stepBake 35 to 40 minutes, until golden and bubbly. Let rest about 5 minutes before serving.
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