Spinach-Alfredo tuna casserole
1 pkggarden rotini -12 oz.
1 conion, chopped
1 can(s)very young small sweet peas(i use le sueur), drained
1 1/2 citalian blend shredded cheese
1 jar(s)(15 oz.) alfredo sauce
2 can(s)(5-7 oz) white albacore tuna, drained
1 cfrozen cut leaf spinach, thawed and drained
3/4 citalian style bread crumbs
How to Make Spinach-Alfredo tuna casserole
- Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente', drain.
- Preheat oven to 425 degrees.
- In a large bowl, thoroughly mix: noodles, onion, 1 cup cheese, peas, tuna, Alfredo sauce, and spinach. Transfer to a 13 X 9 inch baking dish, and top with bread crumbs and remaining 1/2 cup cheese. Bake 15-20 min. in a preheated oven or until cheese is bubbly.