Tuna Tetrazzini

Ingredients:

8

oz uncooked spaghetti, broken into 2-inch pieces

1

can (12 oz) chunk light tuna in water, drained

1/4

cup milk

1

jar (1 lb) Alfredo pasta sauce

1

jar (4.5 oz) Green Giant® sliced mushrooms, drained

1

cup Green Giant® Valley Fresh Steamers® frozen sweet peas (from 12 oz bag), thawed

1

jar (2 oz) diced pimientos, drained

2

tablespoons grated Parmesan cheese

Procedure:

1. Heat oven to 350°F. Cook and drain spaghetti as directed on package.
2. Meanwhile, in ungreased 2-quart casserole, stir tuna, milk, Alfredo sauce, mushrooms, peas and pimientos. Gently stir in cooked spaghetti.
3. Cover and bake 40 minutes. Sprinkle cheese on top. Bake uncovered about 10 minutes longer or until top is bubbly and beginning to brown.