Tuna Casserole With Whole-Wheat Pasta

• 12 ounces of whole-wheat pasta shells (or the pasta of your choice but try to get whole-wheat)
• 3 (7 ounce) cans albacore tuna, packed in water
• 1 1/4 cups fresh peas (frozen are also okay but fresh peas are much better)
• 8 ounces fresh sliced cremini mushrooms (also called Baby Bellas)
• 1 1/2 cups sharp cheddar cheese
• 2 (10 3/4 ounce) cans condensed mushroom soup
• 1 cup milk
• 1/2 cup olive oil mayonnaise (It's usually called Olive Oil Mayo)
• 1 medium red onion, chopped
• 1 cup roasted red pepper, chopped
• 1 tablespoon salt
• 3 tablespoons dried herbes de provence
• 3 tablespoons minced garlic (garlic powder will also suffice if that's all you have)
• 1 tablespoon mccormick crushed chipotle pepper
• 1/2 cup grated parmesan cheese
• 1/2 cup Italian seasoned breadcrumbs

1. Preheat oven to 375u0b0F.
2. Cook the pasta in boiling water for 8 minutes. Drain and set aside.
3. In a small bowl, combine the parmesan cheese and Italian bread crumbs and set aside.
4. In a large bowl, combine all of the other ingredients and then stir in the pasta.
5. Pour the mixture into a lightly oiled baking dish (9 x 12 inches) and then spread it evenly.
6. Sprinkle the parmesan and breadcrumb mixture over the casserole.
7. Bake for 45-50 minutes.

pasta shells, cans albacore tuna, fresh peas, cremini mushrooms, cheddar cheese, condensed mushroom soup, milk, olive oil mayonnaise, red onion, red pepper, salt, garlic, pepper, parmesan cheese, italian seasoned breadcrumbs

Taken from www.food.com/recipe/tuna-casserole-with-whole-wheat-pasta-535554 (may not work)