Tuna Twist Casserole

By ginasheppard

Ingredients

• 8 oz. uncooked corkscrew pasta (or egg noodles)
• 2 T. butter or margarine
• 2 C. frozen mixed vegetables, thawed (I use broccoli)
• 1 large clove garlic, minced
• 1 can (10 3/4 oz.) cream of mushroom soup
• 1 C. milk
• 1 1/2 C. shredded mozzarella cheese (I used sharp cheddar)
• 1/8 t. pepper
• 1 can (12 oz.)light or solid white tuna, drained

Details

Servings 4

Preparation

Step 1

Cook pasta according to package directions, drain. In a large saucepan or skillet, saute vegetables and garlic in melted margarine or butter until vegetables are crisp and tender. Stir in soup, milk, cheese and pepper and cook over medium heat, stirring frequently, until cheese is melted. Stir in pasta and tuna. Cook until heated through. Makes 4 to 6 servings.

TIP: For a heartier cheese flavor, use sharp cheddar instead of mozzarella cheese.