Made in Cindy's Kitchen from a Campbell's Soup Recipe Booklet 2010
2 1/2 cups uncooked penne pasta
1 cup frozen peas
1 - 10 oz can Condensed Low Fat Cream of Celery Soup
2/3 cup 1% (I used 2%) milk
2 - 170 g each cans of tuna, drained and flaked
2 tbsp whole grain Dijon Mustard
1 tbsp Lemon juice
1/2 cup shredded, sharp Cheddar cheese
1 cup mixture o coarsely chopped onion and mushrooms
Cracked Pepper for garnish
Prep Time: 5 Minutes; Cook Time: 40 Minutes; Serves: 4
Prepare pasta according to package directions, omitting salt and adding peas for last 5 minutes o cooking time. Drain and set aside;
Combine, in 2 quart (2L) baking dish, soup, milk, tuna, mustard, lemon juice, and half of cheese. Gently stir in pasta, peas, and onion-mushroom mixture.. Top with remaining cheese. Sprinkle with Pepper.
Bake at 400*F (200*C) until bubbling and hot - about 30 minutes.