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Enjoy this recipe from Simple Shortcuts.
Submitted by: Anita Mullins from Eldridge, MO
16-oz. pkg. whole-wheat rotini pasta, uncooked
2-5-oz. cans tuna, drained
10-oz. pkg. frozen peas, thawed
2-10-3/4 oz. cans cream of onion soup
1/2 c. fresh parsley, chopped
pepper to taste
1/2 c. seasoned bread crumbs
2 T. butter, sliced
Cook pasta according to package directions; drain and return to pot. Stir in tuna, peas, soup, parsley and pepper; mix thoroughly. Pour into a greased 2-quart casserole dish; top with bread crumbs and butter. Bake, uncovered, at 350 degrees for 15 to 20 minutes, until bubbly. Serves 4 to 6. | |
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Cook pasta according to package directions; drain and return to pot. Stir in tuna, peas, soup, parsley and pepper; mix thoroughly. Pour into a greased 2-quart casserole dish; top with bread crumbs and butter. Bake, uncovered, at 350 degrees for 15 to 20 minutes, until bubbly. Serves 4 to 6. |
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