Ingredients Jump to Instructions ↓

  1. 1 (10-3/4-oz.) can condensed cream of mushroom soup

  2. 1/2 cup lite sour cream

  3. 1/2 lb. tri-color rotini pasta, cooked according to package directions

  4. 1 (10-oz.) package frozen chopped broccoli or mixed stir-fry vegetables, thawed

  5. 2 Tablespoons chopped pimiento

  6. 1/2 lb. fresh mushrooms, sliced

  7. 1/2 cup each: chopped onions and celery

  8. 2 Tablespoons butter or margarine

  9. 1 (12- oz.) drained can Chicken of the Sea® Chunk Light Tuna in Water

  10. 1/2 cup Toasted sliced almonds, unsalted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350˚F. In bowl, blend soup with sour cream until smooth. Add pasta broccoli and pimiento; set aside. Melt butter in sauté pan and sauté mushrooms, onions and celery until vegetables are tender (about 5 minutes). Mix vegetables into soup mixture; fold in Chicken of the Sea® Tuna . Pour tuna mixture into a lightly greased 1 1/2 quart baking dish. Top with almonds. Bake, uncovered, about 25 minutes or until hot and bubbly. Makes 4 to 6 servings.


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