Velveeta Tuna Shell Casserole

• 2 cups tiny pasta shells
• 3/4 cup Velveeta cheese
• 1 can cream of celery soup
• 1/3 cup milk
• 2 cans solid white tuna
• 1 carrot, peeled and diced
• 1 stalk celery with leafy part, diced
• 1/4 onion, finely chopped
• 3/4 cup frozen peas, thawed
• 1 dash salt
• 1 dash cracked pepper
• 1 cup butter cracker crumbs

1. 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, cream of celery, milk and tuna; stir to combine and keep on low.
2. In 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.
3. Bake 35 to 40 minutes, until golden and bubbly. Let rest about 5 minutes before serving.

pasta shells, velveeta cheese, cream of celery soup, milk, solid white tuna, carrot, celery, onion, frozen peas, salt, cracked pepper, butter cracker crumbs

Taken from food52.com/recipes/2737-velveeta-tuna-shell-casserole (may not work)