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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Regular - no low salt or low fat Ingredients:
2 cans tuna in water |
16 ounces pasta |
1 cup peas, frozen, unsalted |
2 cans cream of mushroom soup |
8 ounces milk |
1 tbsp butter |
1/4 cup onion, diced |
Directions:
1. Preheat oven to 325°.
2. Boil pasta until al-dente, then drain.(rinse if package directs you to)
3. While pasta cooks, lightly brown onion in butter.
4. Once pasta is cooked and onion is browned, mix the two together in a cassarole dish.
5. Mix milk with soup, stirring until as smooth as possible.
6. Mix drained tuna into milk/soup mixture.
7. Pour over pasta/onion mixture in cassarole.
8. Mix well to be sure pasta is well coated.
9. Bake at 325° 45 min to 1 hour, or until desired consistency.
10. (Crushed potato chips may be sprinkled on top pf the cassarole during the last 10 min of baking time.)
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