Ingredients
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3 (6 ounce) cans white albacore tuna in water
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2 (26 ounce) cans cream of mushroom soup (low sodium if possible)
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1 (12 ounce) bag rainbow rotini pasta
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1 (8 ounce) bag shredded tillamook sharp cheddar cheese
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1 (8 ounce) bag kraft shredded four cheese blend
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10 ounces frozen peas (organic preferred)
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pepper, to taste
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salt, to taste
Instructions
- Cook pasta al dente (9 minutes) or as directed on package. Drain.
- Combine in pot pasta, cream of mushroom soup, tuna, peas, salt, pepper and cheese.
- Mix thoroughly.
- Transfer into a covered casserole dish and bake at 400 degrees for 30 minutes or until bubbly.
- Remove from oven and allow to cool for 5 minutes prior to serving.
- Serving suggestions - serve with crusty bread and salad or green veggie. ;) Enjoy!