Salmon Slash Tuna Noodle Cassarole

• 4 oz shaped pasta (elbow, rotini, etc)
• 7-8 oz canned salmon (no bones or skin), such as Chicken of The Sea in a 7.1 oz pouch
• 1 can cream of mushroom soup, Campbell's Healthy Request
• 1/4 c light mayo
• 2 T milk (2%)
• 1t mustard (dijon)
• salt and pepper
• optional:
• 1 c frozen peas

1. Preheat oven to 350 F degrees.
2. Bring a pot of water to boil.
3. Stir in pasta, salt the cooking water, and return to a boil following package directions. When there is 7 minutes remaining on the pasta stir in the frozen peas if using and return to a boil.
4. Meanwhile in a casserole dish combine salmon, soup, milk, and mustard and mash with a fork to break up the fish.
5. When the pasta is finished drain the pot of pasta and peas and add to the casserole dish. Stir ingredients together and season with salt and pepper. At this point you could refrigerate the casserole until ready to use or pop it right into a 350 degree oven for 30 minutes.

pasta, salmon, cream of mushroom soup, light mayo, t milk, salt, frozen peas

Taken from www.epicurious.com/recipes/member/views/salmon-slash-tuna-noodle-cassarole-50016109 (may not work)