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Tuna-Stuffed Shells

Ingredients
  Conchiglioni 4 Ounce
  Canned tuna 7 Ounce
  Soft bread crumbs 1 Cup (16 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Beaten egg 1
  Snipped parsley 2 Tablespoon
  Lemon juice 1 Teaspoon
  Condensed cream of celery soup 10 3⁄4 Ounce
  Milk 1⁄2 Cup (8 tbs)
Directions

Cook conchiglioni in boiling, salted water just till tender, about 15 to 20 minutes; drain.
Rinse in cold water; drain.
In bowl combine tuna, bread crumbs, onion, egg, 2 tablespoons parsley, and lemon juice.
Fill each shell with 1 tablespoon tuna filling.
Arrange stuffed shells in 113/4x7 1/2x1 3/4-inch baking dish.
In saucepan heat together soup, milk, and 2 tablespoons parsley.
Pour over shells.
Sprinkle with paprika, if desired.
Cover and bake at 350° for 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party

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