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Nutty Tuna Noodle Bake

3 cups rotini
2 Tbsp. margarine
2 Tbsp. all-purpose flour
1 1/3 cups milk
1 (10 3/4 oz.) can condensed cream of mushroom soup
3/4 cup shredded longhorn cheese
1 (12 1/2 oz.) can Tuna
1 (8 oz.) package frozen peas
1/2 cup chopped peanuts

Cook rotini according to package directions; drain well. Meanwhile, in saucepan, melt margarine; stir in flour. Add milk and soup all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in cheese until melted.

Drain and flake Tuna. Stir into soup mixture. Stir peas into mixture. Fold rotini into mixture. Turn into 2 quart casserole. Sprinkle peanuts over mixture. Bake uncovered at 350 F for 30-35 minutes or until heated through.

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