This is an old standby favorite. After having eaten many different forms of this, I developed my own recipe. The panko makes the topping extra crispy while the mustard powder adds a bit of tang.
- 1 can tuna, drained
- 1 can Low Fat Condensed Cream of Mushroom Soup
- 1/2 cup skim milk
- 1 tsp mustard powder
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese
- 1 cup panko bread crumbs
- 2 cups small pasta (I use elbow macaroni)
Preheat over to 375.
Bring a pot of water to a boil, salt and cook pasta per the directions on the box.
In a large bowl, mix tuna, soup, milk, mustard powder, peas and 1 cup of the cheese. In a separate bowl mix the bread crumbs with the remaining cheese.
Once the pasta is cooked, drain and mix with the tuna mixture. Pour into a 9 x 13 pan and top with bread crumb mixture. Bake for 30-35 minutes until bubbly and golden.