Mediterranean Tuna Casserole

• 4 ounces fettuccine, broken
• 1/4 cup chopped onion
• 1 tablespoon butter
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (12 ounce) can solid white tuna, drained and broken in to chunks (water pack)
• 1 (9 ounce) package frozen artichoke hearts, thawed and cut up
• 2/3 cup milk
• 1/2 cup shredded mozzarella cheese
• 3 tablespoons sun-dried tomatoes packed in oil, drained and sniped
• 3 tablespoons sliced pitted ripe olives
• 1/2 teaspoon dried thyme, crushed
• 3 tablespoons grated parmesan cheese

1. Cook fettuccine by following the package directions; drain.
2. In a large skillet, saute onion in hot melted butter over medium heat until tender.
3. Remove skillet from heat; stir in soup, tuna, artichoke hearts, milk, mozzarella, tomatoes, olives, and thyme.
4. Stir in cooked fettuccine.
5. Transfer mixture to a greased 2-quart casserole.
6. Sprinkle with parmesan cheese.
7. Bake, covered, in a preheated 350u0b0F oven for 20 minutes.
8. Uncover and bake about 20 more minutes or until casserole is bubbly.
9. Let stand 10 minutes before serving.

onion, butter, cream of chicken soup, solid white tuna, milk, mozzarella cheese, tomatoes, olives, thyme, parmesan cheese

Taken from www.food.com/recipe/mediterranean-tuna-casserole-156059 (may not work)