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6 servings
Ingredients:
1 (12 ounce) package uncooked rotini (corkscrew) pasta1 tablespoon vegetable oil2 cloves garlic, minced1 large red bell pepper, chopped1 large green bell pepper, chopped3 carrots, julienned1 zucchini, julienned2 (10.75 ounce) cans condensed cream of mushroom soup2 (6 ounce) cans tuna, drained4 ounces shredded mozzarella cheese1 (6 ounce) can French-fried onions
Instructions:
Preheat oven to 350 degrees F (175 degrees C).Lightly grease a 8x8 inch baking dish.Bring a large pot of lightly salted water to a boil.Add pasta and cook for 8 to 10 minutes or until al dente; drain.Meanwhile, heat oil in a large skillet over medium heat.Lightly fry the garlic, red and green pepper, carrots and zucchini; about 3 to 5 minutes.In a large mixing bowl, combine the mushroom soup and tuna.Stir in the vegetables and the cooked pasta.Mix to combine well.Pour into the prepared baking dish.Sprinkle the cheese and fried onions over the top.Bake in a preheated oven for 30 minutes or until bubbly and slightly brown.
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