You can use almost any canned “cream of” soup in this versatile casserole recipe.
10-3/4 oz. can cream of chicken soup
1-1/4 c. milk
16-oz. pkg. rainbow rotini pasta, cooked
14-1/2 oz. can mixed vegetables, drained
6-oz. can tuna, drained
8-oz. can sliced mushrooms, drained
2-oz. jar pimentos, drained
salt and pepper to taste
1 t. dried parsley
1/2 c. shredded Cheddar cheese
1/2 c. potato chips, crushed
In a large bowl, mix soup and milk together. Add pasta, vegetables, tuna, mushrooms, pimentos and seasonings; mix well. Pour into an ungreased 2-quart casserole dish; top with cheese and potato chip crumbs. Bake at 350 degrees for 30 minutes, or until heated through. Serves 6 to 8.
To easily crumble tuna for casserole dishes, just use a pastry blender!