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1 1-pound box rotelle pasta
Preheat oven to 350°F. Cook pasta as per directions on box. Drain tuna.
Once the pasta is done cooking, transfer it to a baking dish (I use a disposable 9"x13" aluminum pan).
Stir in mushroom soup as is, and stir in the tuna and the shredded cheese. Mix until well distributed throughout.
Smooth the mixture until mostly flat and top with squares of American cheese. Bake until the cheese on top is bubbly.
Poster's Notes:
I have not made this in a LONG time, but if I remember correctly, the baking time was about 30 to 45 minutes.
Posted by Aliza Fishman
Nutritional Info Per Serving: N/A
2 cans condensed cream of mushroom soup
4 cans tuna fish
1 8-ounces bag shredded mozzarella cheese
American cheese, for topping
I use chunk white for the tuna.