Farfalle and Tuna Casserole |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Another scrumptious tuna casserole. Ingredients:
2 (6 ounce) cans tuna packed in oil, drained and reserve oil |
1/2 cup dry breadcrumbs |
1/2 cup grated parmesan cheese |
1 lb farfalle pasta (bow-tie pasta) |
3 (10 ounce) containers purchased refrigerated alfredo sauce |
2 cups thinly sliced green onions |
1 cup frozen peas, thawed |
2 teaspoons grated lemons, rind of |
2 tablespoons fresh lemon juice |
salt and pepper, if desired |
Directions:
1. In a small bowl, mix breadcrumbs and parmesan cheese.
2. Add in 4 tablespoons reserved oil from the tuna; stir to mix well.
3. Cook pasta in boiling salted water according to package directions; drain well.
4. Put drained pasta in a large bowl.
5. Add in Alfredo sauce, green onion, peas, lemon peel, lemon juice, and salt and pepper; stir to mix well.
6. Pour mixture into a 3-quart casserole dish.
7. Sprinkle crumb mixture evenly over the top.
8. Bake at 375 degrees for about 20-25 minutes or until pasta is hot and topping is golden brown.
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