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Italian Tuna Casserole

1 lb. rotini, cooked & drained
2 (10 3/4 oz.) cans cream of mushroom soup
1 cup milk
1/2 tsp. garlic powder
1 tsp. dehydrated onion flakes
2 tsp. dried sweet basil
1/4 cup black olives, sliced
1/2 cup frozen peas
1 cup can Italian tomatoes
1 (12 oz.) can drained Tuna
2-3 Tbsp. Parmesan cheese

Heat oven to 350 F. In a 2 quart casserole dish, combine rotini, mushroom soup, milk, garlic powder, onion flakes, basil, black olives, peas and tomatoes; mix well. Gently fold in Tuna. Sprinkle the top of casserole with Parmesan cheese. Bake 35 to 40 minutes.

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