Southwestern Casserole

It's 7am. Going to get some coffee while we're out doing an errand, then to the park, off to explore a New York style deli I've never been to, make something sweet with my little guy & off to the Disney Ice show tonight. And a bit of Twilight Reading, only 23 pages in..... Oh, also, if you haven't seen What Happens In Vegas with Ashton & Cameron, you should!!!!  I was laughing so hard last night, that kind of hysterical laughter with tears but no sound coming out. I haven't finished it yet because Tristan woke up from my laughter as he was lying on me. 

Southwestern Tuna or Chicken Casserole

I made this with tuna last week but next time I will definitely be using chicken. I am posting it because of the value it brings for being easy, convenient & healthy. Comes from Cat Cora. T for tasty, E for easy.

Nonstick cooking spray
1 tablespoon canola oil
1 medium onion, chopped
1/2 cup chopped celery
1 1/2 cups corn kernels, frozen & thawed
1 (10.5-ounce) can reduced-fat cream of mushroom soup
1 cup store-bought bottled tomato salsa
1 teaspoon chili powder, if desired
1 (6-ounce) can tuna packed in water, drained & flaked
2 1/2 cups rotini, penne or fusilli pasta, whole-wheat if desired, cooked according to package directions
1 cup shredded Cheddar cheese, reduced-fat or fat-free

Preheat the oven to 350 degrees F. Coat a 2-quart casserole dish with nonstick cooking spray and set aside. Place a large skillet over medium-high heat. Coat with the canola oil & when the oil is hot, add the onion & celery. Cook & stir until the vegetables soften, about 3 minutes. Stir in corn & cook 2 minutes longer to incorporate. Stir in the soup, salsa & chili powder until well blended.

Add the tuna & cooked pasta, stirring just to coat. Pour into the prepared casserole dish. Sprinkle the top evenly with cheese. Bake for about 25 minutes or until bubbling. Remove from oven and serve immediately.