Ingredients:

8 ounces short pasta, such as macaroni or rotini
1 tablespoon butter or margarine
1 cup chopped celery
1 cup chopped onion
2 (6-ounce) cans tuna, drained
1 (10.75-ounce) can condensed cream of mushroom soup
1 cup cottage cheese
1 cup frozen peas
1 cup sliced carrot
1/2 cup sliced mushrooms
2 tablespoons chopped pimientos
1/2 cup crushed corn flakes
1/4 cup freshly grated Parmesan cheese

Methods:

1. Prepare pasta according to package directions.Drain and set aside.
2. Preheat oven to 350°F.Lightly grease a 2-quart casserole dish.
3. In a skillet, melt butter and sauté celery and onion until soft, 5 to 7 minutes.
4. In a large bowl combine tuna, mushroom soup, cottage cheese, peas, carrots, mushrooms and pimientos. Stir in pasta.
5. Pour mixture into casserole.Sprinkle with corn flakes and Parmesan cheese.Bake 45 minutes or until bubbly and lightly browned.Serve hot.

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