RECIPE FROM "SANDY'S
(From 100 Years of Food)
8 ounces bow-tie or small shell pasta
3/4 cup frozen peas
1 (10 3/4 oz.) can reduced-fat cream of mushroom soup
2 (6 ounce) cans of tuna, packed in water
1/3 cup onion, chopped
2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
Cook pasta with peas according to the pasta's package directions; drain and set aside.
In a large bowl, combine soup, tuna, and chopped onions.
Spray a large casserole dish with non-fat vegetable spray.
Layer 1/2 of the pasta/peas, 1/2 of the tuna mixture, and half of the cheese.
Repeat layers, ending with cheese.
Bake 30-45 minutes or until cheese is melted and bubbly.