Mediterranean Tuna Casserole - cooking recipe

Ingredients

4 ounces fettuccine, broken
1/4 cup chopped onion
1 tablespoon butter
1 (10 3/4 ounce) can cream of chicken soup
1 (12 ounce) can solid white tuna, drained and broken in to chunks (water pack)
1 (9 ounce) package frozen artichoke hearts, thawed and cut up
2/3 cup milk
1/2 cup shredded mozzarella cheese
3 tablespoons sun-dried tomatoes packed in oil, drained and sniped
3 tablespoons sliced pitted ripe olives
1/2 teaspoon dried thyme, crushed
3 tablespoons grated parmesan cheese

Preparation

Cook fettuccine by following the package directions; drain.
In a large skillet, saute onion in hot melted butter over medium heat until tender.
Remove skillet from heat; stir in soup, tuna, artichoke hearts, milk, mozzarella, tomatoes, olives, and thyme.
Stir in cooked fettuccine.
Transfer mixture to a greased 2-quart casserole.
Sprinkle with parmesan cheese.
Bake, covered, in a preheated 350\u00b0F oven for 20 minutes.
Uncover and bake about 20 more minutes or until casserole is bubbly.
Let stand 10 minutes before serving.