SouthWest Tuna Casserole

Nonstick cooking spray
1 tbsp. canola oil (olive oil)
1 medium onion, chopped
1/2 cup chopped celery (optional)
1 can black beans
1-1/2 cups corn kernels (the Mexican style corn is good for this too!)
1 (10.5 oz) can reduced-fat cream of mushroom soup
1 cup bottled tomato salsa
1 tsp. chili powder
1 (6 oz.) can of tuna packed in water (I used a 7oz can from Costco)
2-1/2 cups rotini prepared according to the package (I ended up using the WHOLE box of noodles, so more tuna would be good!)
1 cup shredded cheddar cheese

Preheat 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, and when the oil is hot, add the onion and celery. Cook and stir until the vegetables soften, about 3 minutes. Stir in corn and beans, cook 2 mintues longer to incorporate. Stir in the soup, salsa and chili powder until well blended.

Add the tuna and 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. Serve immediately.

Recipe from Chef's to the Rescue.

FROM: LadyBug Kitchen