1 can chunk tuna (in WATER-Drained)
1 can peas (Drained)1 can corn (Drained)
1 can Cream of Mushroom Soup or Cream of Chicken or Cream of Celery (any will do)
3/4 can of Milk (soup can)
5 handfuls Rotini noodles (Serves 4? I don't know the oz because I buy noodles in bulk)
Salt & Pepper to taste
Directions:
1- Preheat oven to 475*
2- In large pot boil noodles until tender. Drain. (I leave noodles in strainer while doing the following to ensure all the water drains off.)
3- In pot used for noodles now on medium heat, add tuna and cook for about a minute while breaking up with wooden spoon.
4- Add soup & milk. Stir until soup is combined with the milk & is creamy. (It should be more on the liquid side than the thick side-don't add too much milk though.)
5- Add corn, peas & noodles. Stir until combined.
6- Pour mixture into a casserole dish and bake in oven uncovered until lightly browned and crispy on top.
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