• 4 portions rotini whole wheat pasta (about 8 oz cooked)
• 2 cans (6oz) Albacore tuna, water packed, drained
• 1 an (10oz) low fat, reduced sodium cream of mushroom soup, condensed
• 1/2 cup skim milk
• 1 cup frozenpeas (I used a can of peas and carrot)

Directions

1. Preheat oven 350°F.
2. Prepare rotini according to its directions.
3. Lightly coat a 8x8" Baking dish with cooking spray.
4. Place cooked pasta in baking dish and add tuna, soup, milk, and peas; Mix well.
5. Bake uncovered until the casserole begins to bubble.
6. About 20 minutes.
7. Remove from oven and divide into 4 portions.

Comments
I added a little bit of fat free cheddar to it.

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