Tuna Pot Pie

• 2 Tbsp. margarine
• 1 chopped onion
• 1 (10 oz.) pkg. frozen peas and carrots
• 2 (6 1/2 oz.) cans tuna, drained
• 1 can red kidney beans
• 1 envelope savory herb with garlic soup mix
• 1 c. milk
• 2 c. Cheddar cheese, shredded
• 1 (10 oz.) pkg. refrigerated corn twists

1. In skillet, melt margarine.
2. Add chopped onion.
3. Stir occasionally for 3 minutes.
4. Add thawed peas and carrots, tuna and beans.
5. Cook for 1 minute.
6. Stir in soup mix blended with milk. Bring to a boil over high heat.
7. Reduce to low and simmer, uncovered, 2 minutes.
8. Remove from heat and stir in cheese until melted.
9. Pour into 2-quart shallow casserole dish.
10. Twist corn twists to form lattice design over top.
11. Bake at 375u0b0 for 20 minutes or until corn twists are done.

margarine, onion, frozen peas, tuna, red kidney beans, garlic soup, milk, cheddar cheese, corn twists

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807586 (may not work)