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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is one of my mom's basics, and it is so easy to prepare when you don't feel like doing a whole lot more than opening cans! Ingredients:
1 (10 ounce) can fat free cream of celery soup |
1 (10 ounce) can fat-free cream of mushroom soup |
2 (6 ounce) cans tuna in water |
1/2 cup milk |
1 lb cooked pasta (corkscrews are a good choice) |
2 teaspoons garlic powder |
2 teaspoons onion powder |
1 tablespoon dried parsley |
salt and pepper |
Directions:
1. Preheat the oven to 350 degrees.
2. Cook pasta according to directions on the box.
3. While the pasta is cooking, mix together all other ingredients in a large casserole dish, making sure to crumble the tuna well.
4. Drain cooked pasta, and add to the mixture in the casserole dish.
5. Bake at 350 degrees for 30 minutes.
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