Pasta Casserole

Name: Pasta Casserole
Ingredients: 1/2 lb. pkg. pasta (elbow, medium shell, nuggets or choice); 1 (10 3/4 oz.) can cream of mushroom soup; 1 c. low-fat milk; 1 (3 oz.) pkg. light cream cheese; 1 c. low-fat shredded Cheddar cheese (4 oz.); 1 c. shredded Monterey Jack cheese (4 oz.); 1 (4 oz.) can mushroom pieces, drained; 1 (10 oz.) pkg. frozen peas and carrots; 1 (6 1/8 oz.) can light tuna in water; 1 (2.8 oz.) can French fried onions (1 1/2 c.); 1/2 tsp. salt; 1/4 tsp. pepper

12 ingredients

8 steps

Ingredients

1/2 lb. pkg. pasta (elbow, medium shell, nuggets or choice)
1 (10 3/4 oz.) can cream of mushroom soup
1 c. low-fat milk
1 (3 oz.) pkg. light cream cheese
1 c. low-fat shredded Cheddar cheese (4 oz.)
1 c. shredded Monterey Jack cheese (4 oz.)
1 (4 oz.) can mushroom pieces, drained
1 (10 oz.) pkg. frozen peas and carrots
1 (6 1/8 oz.) can light tuna in water
1 (2.8 oz.) can French fried onions (1 1/2 c.)
1/2 tsp. salt
1/4 tsp. pepper

Directions

1

Prepare pasta according to package directions; drain.
2

Heat soup, milk, mushroom pieces and cheeses together.
3

Stir until cheeses are melted.
4

Combine pasta, cheese sauce, vegetables, tuna and 1 cup French fried onions and seasonings.
5

Pour into a 2-quart baking dish.
6

Bake, covered, in a 350° oven for 25 minutes or heated.
7

Top with onions and bake, uncovered, for 5 minutes longer or until onions are golden brown.
8

Makes 4 to 6 servings.