Recipe by Campbell's Kitchen
"This scrumptious casserole features tuna, pasta, sun-dried tomatoes and a creamy Alfredo sauce. Ready in less than 1 hour, it's sure to become a family favorite."
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seasoned dry bread crumbs
1/2 (16 ounce) package
farfalle pasta, cooked and drained
1 (5 ounce) can
tuna packed in oil, drained
frozen peas, thawed
chopped sun-dried tomatoes
Italian seasoning, crushed
1 (14.5 ounce) jar
Prego® Alfredo Sauce - Creamy Three Cheese
Oh this was perfect! Very simple to put together and bakes in 30 min. I used 2cans of tuna in water, fresh/chopped tomatoes, and a four cheese Alfredo. You could spice this in several different ways. Will make again.
I mixed the sundried tomatoes & Italian seasoning in a magic bullet and added button mushrooms that had been sautéed with garlic, lemon & some white wine.
Easy, fairly cheap and absolutely delicious! Love this! Totally adding to my recipe book. I substituted plain bread crumbs with Contandinas Italian herb flavored crumbs as well as added a pinch of oregano, basil & parsley.
I wouldn't have thought to include sun-dried tomatoes in a tuna alfredo dish. It turns out it's delicious. This recipe is definitely worth repeating.
Delicious! I did what another reviewer suggested and added 2 cans of tuna in water. I also added a 1/4 tsp of red chili flakes, pepper, oregano, basil, and parsley.
* Percent Daily Values are based on a 2,000 calorie diet.
Farfalle and Tuna Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 172
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