Ingredients:
2 cups uncooked fusilli pasta (6 oz)
1 jar (1 lb) Alfredo pasta sauce
1⁄3 cup dry white wine or chicken broth
1 teaspoon Italian seasoning
1 teaspoon grated lemon peel
2 cans (5 oz each) solid white albacore tuna in water, drained
1 box (9 oz) frozen sugar snap peas, thawed, drained
1 jar (4.5 oz) whole mushrooms, drained
1⁄2 cup unseasoned dry bread crumbs
2 tablespoons butter or margarine, melted

Method:
1 Heat oven to 375°F. Spray 11×7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.

2 In large bowl, stir together Alfredo sauce, wine, Italian seasoning, lemon peel, tuna, peas, mushrooms and pasta. Spoon into baking dish.

3 In small bowl, stir together bread crumbs and butter; sprinkle over mixture in baking dish.

4 Bake 25 to 30 minutes or until topping is golden brown.

Notes and Tips:
easy variation: Land lovers can substitute 2 cups cut-up cooked chicken for the tuna.

contemporary tuna noodle casserole recipe