#1574 - Overnight Tuna Casserole

(by Shirley McNevich)

2 cups uncooked shell shaped pasta
1 - 10.75oz. can Campbell's cream of potato soup
1 can of milk (use empty soup can to measure)
1 TBSP dried parsley flakes
1 1/2 cups peas/carrot mix (canned or frozen/thawed)
1 - 6.5oz. can albacore tuna (drained and flaked)
3 slices buttered bread (cut into bite sized pieces)

Spray a 2qt. casserole dish with Pam. Spread raw pasta shells on the bottom of the greased casserole dish. In a bowl add potato soup, milk and parsley flakes--stir. Pour soup mixture over the shells. Cover and refrigerate overnight. The next day, uncover the casserole. Thaw peas and carrots if frozen. Spread peas and carrots on top of soup mixture. Flake the tuna on top of the peas and carrots. Use a large spoon to carefully stir the whole mixture. Spread the buttered bread pieces over the top. Bake uncovered at 350 degrees for 30-40 minutes or until hot.