Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | can | 6oz can of tuna in water drained | 8 | ounces | Farfalle (bow tie pasta) | 10 3/4 | ounces | Cream of Mushroom Soup, 98% Fat Free | 1/2 | cup | sour cream, reduced fat or fat free | 1/2 | cup | Organic Fat Free Milk | 3/4 | cup | sweet peas, frozen or fresh | 1/2 | cup, shredded | sharp cheddar cheese |
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Steps
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Sequence
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Step
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| 1 | Cook pasta al dente according to package directions. Drain well, return to the pot, and set aside. | 2 | Place mushroom soup, sour cream, and milk in a medium-sized bowl, and stir to mix well. Add soup mixture to the pasta and toss to mix well. | 4 | Add tuna (drained) to the pasta and toss to mix well. | 5 | Coat a 2-quart casserole dish with nonstick cooking spray and spread the mixture evenly in the dish. Cover with aluminum foil. | 6 | Bake at 375F for 25 minutes or until the dish is heated through. | 7 | Remove foil and spread the cheese over the top. Bake an addition 5 minutes or until the cheese is melted. Serve hot. |
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