Farfalle And Tuna Casserole

• 2 (6 ounce) cans tuna packed in oil, drained and reserve oil
• 1/2 cup dry breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 lb farfalle pasta (bow-tie pasta)
• 3 (10 ounce) containers purchased refrigerated alfredo sauce
• 2 cups thinly sliced green onions
• 1 cup frozen peas, thawed
• 2 teaspoons grated lemons, rind of
• 2 tablespoons fresh lemon juice
• salt and pepper, if desired

1. In a small bowl, mix breadcrumbs and parmesan cheese.
2. Add in 4 tablespoons reserved oil from the tuna; stir to mix well.
3. Cook pasta in boiling salted water according to package directions; drain well.
4. Put drained pasta in a large bowl.
5. Add in Alfredo sauce, green onion, peas, lemon peel, lemon juice, and salt and pepper; stir to mix well.
6. Pour mixture into a 3-quart casserole dish.
7. Sprinkle crumb mixture evenly over the top.
8. Bake at 375 degrees for about 20-25 minutes or until pasta is hot and topping is golden brown.

tuna, breadcrumbs, parmesan cheese, pasta, containers, green onions, frozen peas, grated lemons, lemon juice, salt

Taken from www.food.com/recipe/farfalle-and-tuna-casserole-56595 (may not work)