Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 ounces | Uncooked wagon-wheel pasta (1 cup) |
| 1½ ounce | Uncooked bow-tie pasta (farfalle) (3/4 cup) |
| 1 cup | Green Giant frozen sweet peas (from a 1-lb pkg) |
| 1 can | (10.75-oz) condensed cream of mushroom soup |
| 1 can | (6-1/8 oz) water-pack tuna; drained |
Cook pasta to desired doneness as directed on package. Drain; return to saucepan.
Add peas, milk, soup and tuna; mix gently until well combined. Cook over medium heat until casserole is hot and peas are tender, stirring occasionally. If desired, top with crushed potato chips.
CALORIES: 280 SODIUM: 810MG CHOLESTEROL: 15MG FAT: 7G
CARBOHYDRATE: 36G SAT: 2G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .