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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love any pasta recipe, and add it to tuna, and it makes a winning combination - try it, you may like it!! Ingredients:
2 1/2 cups uncooked dry penne pasta |
1 cup frozen peas |
1 (10 3/4 ounce) can campbell's condensed cream of celery soup, low fat |
2/3 cup milk, 1 |
2 (170 g) cans tuna, drained and flaked |
2 tablespoons whole grain dijon mustard |
1 tablespoon lemon juice |
1/2 cup cheddar cheese, sharp, shredded |
1 cup mixture of coarsely chopped onion, and mushrooms |
cracked black pepper (to garnish) |
Directions:
1. Prepare pasta according to package directions, omitting salt and adding peas for last 5 minutes of cooking time. Drain and set aside.
2. Combine, in 2 quart baking dish, soup, milk, tuna, mustard, lemon juice and half of the cheese. Gently stir in pasta, peas and onion-mushroom mixture. Top with remaining cheese. Sprinkle with pepper.
3. Bake at 400F until bubbling and hot - about 30 minutes.
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