Tuna Noodle Casserole

1 TBSP butter

1 small onion, chopped

1 cup milk

1/2 recipe Cream of Mushroom Soup (or one can)

3 cups cooked pasta (rotini)

1 1/4 cup frozen peas, thawed

1/4 tsp. salt

1/4 tsp. pepper

12 oz. can albacore tuna

1/3 cup bread crumbs (optional)

2 TBSP Parmesan cheese

Saute onion in butter for 3 minutes. Add milk and soup, cook for 3 minutes, stirring constantly. Combine all ingredients except crumbs and cheese; sprinkle on top. Bake at 450˚ for 15 minutes or until bubbly.

Adapted from Cooking Light Magazine