1 can water-packed solid white or albacore tuna, drained
1/2 cup shredded nonfat or reduced-fat cheddar cheese
Instructions
cook the pasta al dente according to package directions. Drain well, return to the pot and set aside
Place the mushroom soup, sour cream, and milk in a medium-sized bowl, and stir to mix well. Add the soup mixture to the pasta, and toss to mix well. Add the epas, and toss gently to mix. Add the tuna, and toss gently to mix.
Coat a 2-quart casserole dish with nonstick cooking spray, and spread the mixture evenly in the dish. Cover the dish with aluminum foil.
Bake at 374 degrees F for 25 min, or until the dish is heated through. Remove the foil, spread the cheese over the top, and bake uncovered for 5 additional min, or until the cheese is melted. Serve hot.
Originally Submitted
5/6/2008
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