Tuesday, January 13, 2009

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

1 comment:

KaraBeagle said...

Good grief...I know our moms never shared recipes, but did you raid my cookbook collection?