date:Apr 22, 2014
Ingredients
250g fusilli pasta
185g can Safcol tuna in extra-virgin olive oil, drained, flaked
1/2 cup frozen peas and corn
410g can cream of celery soup
1/2 cup grated tasty cheese
Method
1. Preheat oven to 180C. Grease an 8-cup capacity, 6cm-deep, 20cm (base) square baking dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
2. Combine tuna, peas and corn, soup and pasta in a large bowl. Season with salt