INGREDIENTS
5 cups
cooked rotini pasta or egg noodles (about 10 ounces)
2 cans
tuna, drained and flaked with a fork
2 cups
peas, fresh or frozen
2 cans
condensed cream of mushroom soup
1 cup
milk
1/2 cup
grated parmesan cheese
1 tsp
garlic powder
1 tsp
black pepper
1/2 cup
finely crushed French fried onions (recommended: French’s brand)