Artichoke and Tuna Fettuccine

• 1 lb fettuccine, cooked and drained
• 4 teaspoons margarine, melted
• 2 (11 ounce) cans fat-free cream of mushroom soup
• 2 (6 ounce) cans tuna in water, drained
• 1 (14 ounce) can artichoke hearts, drained
• 12 cup red onion, diced and sauteed
• 12 cup diced celery, sauteed
• 12 cup water chestnut, sliced and drained
• 1 cup frozen peas, thawed
• 1 tablespoon Lea & Perrins Worcestershire Sauce
• 1 teaspoon minced roasted garlic
• 12 teaspoon pepper
• 1 cup panko breadcrumbs

1. Preheat oven to 350*.
2. combined all ingredients and place in a glass baking dish 9x13 that has been sprayed with a non stick spray.
3. Top with Panko bread crumbs.
4. Cover with foil and bake for 20 minute.
5. Then uncover for 15min.
6. and continue baking until bread crumbs are toasted.
7. Serve with Salad and a fat free bread of your choice.

fettuccine, margarine, cream of mushroom soup, water, red onion, celery, water, frozen peas, worcestershire sauce, garlic, pepper, breadcrumbs

Taken from www.food.com/recipe/artichoke-and-tuna-fettuccine-207450 (may not work)