Tinbucktuna

Makes 6 Servings

8 oz uncooked rotini pasta (about 3 cups)
2 cups frozen mixed vegetables
1 tbsp butter
1 cup diced onions
1 tsp minced garlic
1 can (10.75 oz) condensed, reduced fat cream of mushroom soup, undiluted
3/4 cup shredded cheddar cheese
1/4 cup light sour cream
1/4 cup grated Parmesan cheese
1 tsp dried dill or basil
1/2 tsp dry mustard powder
1/4 tsp ground black pepper
2 cans (6 oz each) chunk light tuna in water, drained, or boneless, skinless salmon, drained

1.  Cook pasta according to package directions, adding frozen vegetables to the boiling water for the last 5 minutes of cooking time.  Drain pasta and vegetables.

2.  Meanwhile, prepare sauce.  In a large, non-stick pot, melt butter over medium-high heat.  Add onions and garlic.  Cook and stir until onions are tender, about 5 minutes.  Add soup, shredded cheese, sour cream, Parmesan cheese, dill, mustard powder, and black pepper.  Mix well and cook until sauce is bubbly and cheese has melted.  Remove from heat.  Stir in pasta, vegetables, and tuna.  Serve hot.

Recipe taken from