Spicy Tuna Vegetable Bake

• 2 cups whole wheat rotini pasta
• 1 (10.75 ounce) can low-sodium cream of mushroom soup
• 1/2 (8 ounce) container sour cream
• 1 tablespoon red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery salt
• 2 (5 ounce) cans tuna, drained
• 1 cup sliced fresh mushrooms
• 1 cup thinly sliced carrots
• 1 cup 1-inch pieces fresh green beans
• 1/2 cup diced red onion
• 1 cup grated Colby-Monterey Jack cheese

1. Preheat oven to 400 degrees F (200 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook rotini until tender yet firm to the bite, about 8 minutes. Drain.
3. Mix soup, sour cream, red pepper flakes, garlic powder, black pepper, and celery salt together in a bowl. Stir in rotini, tuna, mushrooms, carrots, green beans, and red onion.
4. Pour into a casserole dish and sprinkle top evenly with Colby-Monterey Jack cheese.
5. Bake in the preheated oven until heated through, about 45 minutes.

whole wheat rotini pasta, cream of mushroom soup, sour cream, red pepper, garlic, ground black pepper, celery salt, tuna, mushrooms, carrots, green beans, red onion, cheese

Taken from www.allrecipes.com/recipe/261333/spicy-tuna-vegetable-bake/ (may not work)