Tuna Casserole

Name: Tuna Casserole
Ingredients: 2 qt. water; 1 10 oz. package whole wheat elbow pasta; 1/2 small red onion, diced; 1 cup fresh or frozen peas; 1 12 oz. container light tuna, drained; 2 10.75 oz. can organic low fat cream of mushroom soup; 2 cloves garlic, minced; 1/2 cup sliced white button mushrooms; 1 1/2 cups low fat Cheddar cheese, shredded and divided; 3/4 cup organic corn flake cereal, smashed into crumbs

10 ingredients

1 steps

Ingredients

2 qt. water
1 10 oz. package whole wheat elbow pasta
1/2 small red onion, diced
1 cup fresh or frozen peas
1 12 oz. container light tuna, drained
2 10.75 oz. can organic low fat cream of mushroom soup
2 cloves garlic, minced
1/2 cup sliced white button mushrooms
1 1/2 cups low fat Cheddar cheese, shredded and divided
3/4 cup organic corn flake cereal, smashed into crumbs

Directions

1

["1. Preheat your oven to 425 F. Place the two quarts of water in a large pot on the stove and turn the heat to high. Allow the water to come to a full, rolling boil and then add in the whole wheat elbow pasta. Cook, stirring occasionally, for between seven and ten minutes, or until the pasta is just shy of al dente. Drain the pasta, and add them to a large sized mixing bowl.", "2. Then, add the diced red onion pieces, frozen or fresh peas, drained tuna, organic low fat cream of mushroom soup, minced garlic, white button mushroom slices and one cup of the low fat Cheddar cheese to the bowl along with the pasta. Mix thoroughly with a wooden spoon until the ingredients are completely integrated.", "3. In a small sized mixing bowl combine the smashed organic corn flake cereal and the remaining low fat Cheddar cheese. Mix to combine, and set to the side. Press the tuna casserole into the bottom of a standard 9\"x13\"" baking dish