INGREDIENTS
8 ounce uncooked corkscrew pasta
2 tablespoons margarine or butter
2 cups (8 ounces) frozen mixed vegetables, thawed
1 large clove garlic, minced
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup milk
1 1/2 cups (6 ounces) shredded mozzarella cheese
1/8 teaspoon pepper
1 can (12 ounces) tuna, drained
DIRECTIONS
Cook pasta according to package directions; drain. In a large saucepan or skillet, saute vegetables and garlic in melted margarine or butter until vegetables are crisp and tender. Stir in soup, milk, cheese and pepper and cook over medium heat, stirring frequently until cheese is melted. Stir in pasta and tuna. Cook until heated through. Makes 4 to 6 servings.
