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Ingredients
- 2 1/2 cups dry penne pasta
- 1 cup frozen peas
- 1 can/ 10 oz. low fat cream of celery soup
- 2/3 cup milk
- 2 cans tuna - drained and flaked
- 2 tbsp dijon mustard
- 1 tbsp lemon juice
- 1 cup shredded cheese
- 1 cup mixture of chopped mushrooms and onion
Preparation
Step 1
Prepare pasta according to package directions. Add peas for last 5 minutes of cooking time. Drain.
In large bowl, combine soup, milk, tuna, mustard, lemon juice and half of cheese. Stir in pasta, peas and onion/mushroom mixture.
Spread in to casserole dish. Top with shredded cheese.
Bake at 400 for ~30-40 minutes.
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