Recipe: Pasta From the Sea (using tuna or salmon and condensed cheese soup)

PASTA FROM THE SEA

3 cups (12 oz.) dry small or medium pasta shells
2 cups frozen peas
2 cans (6-oz. each) skinless, boneless salmon or tuna, packed in water, drained
1 (12-oz.) can evaporated milk
1 (10 3/4-oz.) can condensed Cheddar cheese soup
1 1/2 cups (6-oz. pkg.) shredded Parmesan cheese, divided
1/4 tsp. ground black pepper
1/8 tsp. garlic powder

Preheat oven to 400 degrees F. Grease a 13x9-inch baking dish.

Cook pasta shells according to package directions, adding frozen peas to boiling pasta water for last 30 seconds of cooking time, drain.

Combine salmon or tuna, evaporated milk, undiluted soup, 1 1/4 cups cheese, black pepper and garlic powder in large bowl until well blended. Add pasta and peas; stir until combined. Cover dish tightly with foil.

Bake for 20 minutes or until heated through. Remove foil; sprinkle with remaining 1/4 cup cheese. Let stand for 5 minutes before serving.

Makes 10 to 12 servings
Source: Recipe booklet: Carnation Family Favorites