March 11th, 2007
Bow Tie Tuna
Tonight Andy tried a new recipe, Bow Tie Tuna Casserole. Well actually it was rainbow rotini, but I really don’t think that made a difference in the taste. I’m more of a make from box person, but it is really satisfying to make something from scratch. And its very cool when you look at a recipe and realize you don’t have to go to store for everything. It helps having a husband who loves spices and cooking.
8 oz Bow-Tie pasts cooked
1 can (10 3/4 oz) cream of mushroom soup
1/2 cup sour cream
9 ounces asparagus cuts
1 can (6 oz) Tuna, drained
1 jar (2 oz) chopped pimentos, drained
1 cup shredded America Cheese.
Preheat oven to 350 degrees F. Coat 2-quart casserole dish with cooking spray. Cook pasta. Combine soup and sour cream in bowl; blend well. Combine pasta, asparagus, tuna and pimientos in seperate bowl; stire gently to mix. Add soup mixture to pasta mixture; mix well. Sitre in 1/2 cup cheese. Pour mixture into casserole disk, sprinkle with remaing cheese. Bake until bubbly. 25-35 minutes.
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June 22nd, 2007
Lynn Says :
You’re welcome….