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Pasta cream of mushroom soup low-fat milk light cream cheese low-fat shredded shredded Monterey Jack cheese mushroom frozen peas water onions salt pepper
Viewed: 40 - Published at: 5 years agoIngredients
- 1/2 lb. pkg. pasta (elbow, medium shell, nuggets or choice)
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1 c. low-fat milk
- 1 (3 oz.) pkg. light cream cheese
- 1 c. low-fat shredded Cheddar cheese (4 oz.)
- 1 c. shredded Monterey Jack cheese (4 oz.)
- 1 (4 oz.) can mushroom pieces, drained
- 1 (10 oz.) pkg. frozen peas and carrots
- 1 (6 1/8 oz.) can light tuna in water
- 1 (2.8 oz.) can French fried onions (1 1/2 c.)
- 1/2 tsp. salt
- 1/4 tsp. pepper
Method
- Prepare pasta according to package directions; drain.
- Heat soup, milk, mushroom pieces and cheeses together.
- Stir until cheeses are melted.
- Combine pasta, cheese sauce, vegetables, tuna and 1 cup French fried onions and seasonings.
- Pour into a 2-quart baking dish.
- Bake, covered, in a 350° oven for 25 minutes or heated.
- Top with onions and bake, uncovered, for 5 minutes longer or until onions are golden brown.
- Makes 4 to 6 servings.
