Tuna Casserole In 20 Minutes

Tuna casserole in 20 minutes has saved my hide many nights when I was just too tired to cook or we were late getting home from a ballgame or event. It’s great during any season and especially handy when you need to carry a covered dish to a get-together or potluck dinner. If your family stays on the go, like mine does, this tuna casserole recipe will be one of your favorites too.

8 oz of rotini pasta
2 (10 oz) cans cream of mushroom soup
1 (15 oz) can garden peas
1 (12 oz) can white albacore tuna in water, drained
3 cups of shredded white cheddar cheese

Preheat the oven to 325 degrees F. Prepare pasta according to the box directions. While the pasta’s water is boiling, mix together the soup, peas, tuna, and 2 cups of cheese. Drain pasta and pour into a 9″ x 13″ baking dish. Add the tuna mixture and blend with the pasta. Cover with the rest of the cheese. Slide into the oven and bake for 20 minutes.

Serve with a green salad and biscuits.

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