| Italian Tuna casserole
1 pound of rotini, cooked & drained
Two 10 3/4 ounce cans of cream of mushroom soup
1 cup of milk
1/2 teaspoon of garlic powder
1 teaspoon of dehydrated onion flakes
2 teaspoons of dried sweet basil
1/4 cup of black olives, sliced
1/2 cup of frozen peas
1 cup of Italian tomatoes
One 12 ounce can of rained tuna
2-3 tablespoons of Parmesan cheese
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Heat oven to 350ºF. In a 2 quart casserole dish, combine rotini, mushroom soup, milk, garlic powder, onion flakes, basil, black olives, peas and tomatoes; mix well. Gently fold in tuna. Sprinkle the top of casserole with Parmesan cheese. Bake 35 to 40 minutes.
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