Bow-Tie Tuna Casserole

8 ounces (3 1/2 cups) bow-tie pasta
1 can (10 3/4 ounces) cream of mushroom soup
1/2 cup sour cream or milk
1 package (9 ounces) frozen asparagus cuts, thawed
1 can (6 ounces) tuna packed in water, drained
1 jar (2 ounces) chopped pimientos, drained
1 cup shredded American cheese, divided


Preheat oven to 350°F. coat a 2-quart casserole dish lightly with cooking spray. Cook pasta according to package directions until almost done; drain.

Combine soup and sour cream in a glass measuring cup or small bowl; blend well. Combine pasta, asparagus, tuna and pimientos in a large bowl; stir gently to mix. Add soup mixture to pasta mixture; mix well. Stir in 1/2 cup cheese.

Spoon mixture into prepared dish. Sprinkle with remaining cheese.

Bake casserole until bubbly, 25-35 minutes.


Helpful Tips

When you need to combine canned condensed soup with other ingredients, a whisk works better than a spoon. The wires of the whisk help break up the thick soup.

Mix 'n' Match

For a chicken version of this dish, used canned chicken and cream of chicken soup instead of the tuna and cream of mushroom soup.