4 portions rotini whole wheat pasta (about 8 ounces cooked)
2 cans (6 ounces) Albacore tuna, water packed, drained
1 can (10 ounce) low fat, reduced sodium cream of mushroom soup, condensed
1/2 cup skim milk
1 cup frozen peas (I used a can of peas and carrot)


Preheat oven 350 degreesF. Prepare rotini according to its directions.
Lightly coat a 8 by 8 inch baking dish with cooking spray. Place cooked pasta in baking dish and add tuna, soup, milk, and peas; mix well.
Bake uncovered until the casserole begins to bubble. About 20 minutes.
Remove from oven and divide into 4 portions.
I added a little bit of fat free cheddar to it.

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