Buttternut Squash Pie
INGREDIENTS:
3 oz Uncooked wagon-wheel pasta
-(1 cup)
1 1/2 oz Uncooked bow-tie pasta
-(farfalle) (3/4 cup)
1 c Green Giant frozen sweet
-peas (from a 1-lb pkg)
1 cn (10.75-oz) condensed cream
-of mushroom soup
1 cn (6-1/8 oz) water-pack tuna;
-drained
3 oz Uncooked wagon-wheel pasta
-(1 cup)
1 1/2 oz Uncooked bow-tie pasta
-(farfalle) (3/4 cup)
1 c Green Giant frozen sweet
-peas (from a 1-lb pkg)
1 cn (10.75-oz) condensed cream
-of mushroom soup
1 cn (6-1/8 oz) water-pack tuna;
-drained
Cook pasta to desired doneness as directed on package. Drain; return to saucepan.
Add peas, milk, soup and tuna; mix gently until well combined. Cook over medium heat until casserole is hot and peas are tender, stirring occasionally. If desired, top with crushed potato chips.
CALORIES: 280 SODIUM: 810MG
CHOLESTEROL: 15MG FAT: 7G
CARBOHYDRATE: 36G SAT: 2G
Add peas, milk, soup and tuna; mix gently until well combined. Cook over medium heat until casserole is hot and peas are tender, stirring occasionally. If desired, top with crushed potato chips.
CALORIES: 280 SODIUM: 810MG
CHOLESTEROL: 15MG FAT: 7G
CARBOHYDRATE: 36G SAT: 2G