Ingredients:
1 (10 3/4 ounce) cans cream of mushroom soup
1 cup milk
3 cups hot cooked rotini pasta or 3 cups egg noodles ( 2 cups uncooked)
2 (6 ounce) cans tuna in water, drained and flaked
1 1/3 cups durkee french French-fried onions, divided
1 (10 ounce) packages frozen peas and carrots
1/2 cup shredded cheddar cheese or 1/2 cup grated parmesan cheese
Directions:
Combine soup and milk in a 2 quart microwavable shallow dish.
Stir in pasta, tuna, 2/3 cup French Fried Onions, vegetables and cheese.
Cover and microwave on HIGH for 10 minutes or until heated through, stirring halfway through cooking time.
Top with remaining 2/3 cup onions and microwave for 1 minute or until onions are golden.
For oven baking, follow steps 1 and 2 then top casserole with the remaining 2/3 cup onions and bake at 350 degrees, covered, for 30 minutes or until onions are golden.
Servings: 4-6
Time preparation: 10 min.
Time total: 21 min.