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Buttons and Bows Tuna Casserole

3 oz Uncooked wagon-wheel pasta (1 cup)
1 1/2 oz Uncooked bow-tie pasta (farfalle) (3/4 cup)
1 c Green Giant frozen sweet peas (from a 1-lb pkg)
1 cn (10.75-oz) condensed cream of mushroom soup
1 cn (6-1/8 oz) water-pack tuna; drained

Cook pasta to desired doneness as directed on package. Drain; return to saucepan.

Add peas, milk, soup and tuna; mix gently until well combined. Cook over medium heat until casserole is hot and peas are tender, stirring occasionally. If desired, top with crushed potato chips.




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