Pasta Casserole - cooking recipe

Ingredients
    1/2 lb. pkg. pasta (elbow, medium shell, nuggets or choice)
    1 (10 3/4 oz.) can cream of mushroom soup
    1 c. low-fat milk
    1 (3 oz.) pkg. light cream cheese
    1 c. low-fat shredded Cheddar cheese (4 oz.)
    1 c. shredded Monterey Jack cheese (4 oz.)
    1 (4 oz.) can mushroom pieces, drained
    1 (10 oz.) pkg. frozen peas and carrots
    1 (6 1/8 oz.) can light tuna in water
    1 (2.8 oz.) can French fried onions (1 1/2 c.)
    1/2 tsp. salt
    1/4 tsp. pepper
Preparation
    Prepare pasta according to package directions; drain.
    Heat soup, milk, mushroom pieces and cheeses together.
    Stir until cheeses are melted.
    Combine pasta, cheese sauce, vegetables, tuna and 1 cup French fried onions and seasonings.
    Pour into a 2-quart baking dish.
    Bake, covered, in a 350\u00b0 oven for 25 minutes or heated.
    Top with onions and bake, uncovered, for 5 minutes longer or until onions are golden brown.
    Makes 4 to 6 servings.

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