Tuna Twist Casserole

8 oz. uncooked corkscrew pasta
2 Tbs. margarine or butter
2 cups (8 oz) frozen mixed vegetables, thawed
1 large clove garlic, minced
1 can cream of mushroom soup
1 cup milk
1-1/2 cups (6 oz) shredded mozzarella cheese
1/8 tsp. pepper
12 oz. can tuna, drained

Cook pasta according to package directions; drain. In a large
saucepan or skillet, saute vegetables and garlic in melted margarine
or butter until vegetables are crisp and tender. Stir in soup, milk,
cheese and pepper and cook over medium heat, stirring frequently
until cheese is melted. Stir in pasta and tuna. Cook until heated
through.

Notes: Cream cheese, cubed can be substituted for the mozzarella.
Also, you may add an additional can of tuna, if desired.


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