Tuna Noodle Casserole

 Tuna Noodle Casserole

 Servings: 5 Servings Calories: 402kcal Author: Andie Mitchell

Ingredients

5 cups cooked rotini pasta or egg noodles about 10 ounces

2 cans tuna drained and flaked with a fork

2 cups peas fresh or frozen

2 cans condensed cream of mushroom soup

1 cup milk

½ cup grated parmesan cheese(I used cheddar)

1 teaspoon garlic powder

1 teaspoon black pepper

1/2 cup finely crushed French fried onions recommended: French’s brand

Instructions

Preheat the oven to 375°F.

Boil the pasta according to package directions. Drain and place in a large bowl. Add the celery, onions,  peppers, tuna and peas and toss to combine.

In a medium bowl, whisk the soup, milk, cheese, garlic powder, and pepper, and pour over the pasta mixture. Stir to combine.

Pour the tuna and pasta mixture into a casserole dish that's been coated with cooking spray. Cover the dish with foil and bake until hot, about 25 minutes. Remove the foil, sprinkle the french fried onions evenly over the top and bake uncovered for an additional 10 minutes. Serve.

Nutrition

Calories: 402kcal | Carbohydrates: 47g | Protein: 26g | Fat: 12g | Saturated Fat: 6g |

NOTE:  For Out Of The Cold we did not use the French Fried Onions on top, but we added celery, red peppers and onions, lightly fried if fresh, or as is if frozen.