Ingredients
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1 (10 3/4 ounce) can cream of mushroom soup
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1 cup milk
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3 cups hot cooked rotini pasta or 3 cups egg noodles (2 cups uncooked)
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2 (6 ounce) cans tuna in water, drained and flaked
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1 1/3 cups durkee french French-fried onions, divided
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1 (10 ounce) package frozen peas and carrots
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1/2 cup shredded cheddar cheese or 1/2 cup grated parmesan cheese
Instructions
- Combine soup and milk in a 2 quart microwavable shallow dish.
- Stir in pasta, tuna, 2/3 cup French Fried Onions, vegetables and cheese.
- Cover and microwave on HIGH for 10 minutes or until heated through, stirring halfway through cooking time.
- Top with remaining 2/3 cup onions and microwave for 1 minute or until onions are golden.
- For oven baking, follow steps 1 and 2 then top casserole with the remaining 2/3 cup onions and bake at 350 degrees, covered, for 30 minutes or until onions are golden.