Tuna Penne Bake

• 2 1/2 cups uncooked dry penne pasta
• 1 cup frozen peas
• 1 (10 3/4 ounce) can Campbell's condensed cream of celery soup, low fat
• 2/3 cup milk, 1/
• 2 (170 g) cans tuna, drained and flaked
• 2 tablespoons whole grain Dijon mustard
• 1 tablespoon lemon juice
• 1/2 cup cheddar cheese, sharp, shredded
• 1 cup mixture of coarsely chopped onion, and mushrooms
• cracked black pepper (to garnish)

1. Prepare pasta according to package directions, omitting salt and adding peas for last 5 minutes of cooking time. Drain and set aside.
2. Combine, in 2 quart baking dish, soup, milk, tuna, mustard, lemon juice and half of the cheese. Gently stir in pasta, peas and onion-mushroom mixture. Top with remaining cheese. Sprinkle with pepper.
3. Bake at 400F until bubbling and hot - about 30 minutes.

penne pasta, frozen peas, campbells condensed cream, milk, tuna, whole grain dijon mustard, lemon juice, cheddar cheese, onion, cracked black pepper

Taken from www.food.com/recipe/tuna-penne-bake-364279 (may not work)