Pasta Casserole

• 1/2 lb. pkg. pasta (elbow, medium shell, nuggets or choice)
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 c. low-fat milk
• 1 (3 oz.) pkg. light cream cheese
• 1 c. low-fat shredded Cheddar cheese (4 oz.)
• 1 c. shredded Monterey Jack cheese (4 oz.)
• 1 (4 oz.) can mushroom pieces, drained
• 1 (10 oz.) pkg. frozen peas and carrots
• 1 (6 1/8 oz.) can light tuna in water
• 1 (2.8 oz.) can French fried onions (1 1/2 c.)
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Prepare pasta according to package directions; drain.
2. Heat soup, milk, mushroom pieces and cheeses together.
3. Stir until cheeses are melted.
4. Combine pasta, cheese sauce, vegetables, tuna and 1 cup French fried onions and seasonings.
5. Pour into a 2-quart baking dish.
6. Bake, covered, in a 350u0b0 oven for 25 minutes or heated.
7. Top with onions and bake, uncovered, for 5 minutes longer or until onions are golden brown.
8. Makes 4 to 6 servings.

pasta, cream of mushroom soup, lowfat milk, light cream cheese, lowfat shredded, shredded monterey jack cheese, mushroom, frozen peas, water, onions, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384064 (may not work)