California Tuna Bake
|Rotini macaroni||8 Ounce, cooked and drained (1 Package)|
|Canned tuna||6 1⁄2 Ounce, drained and flaked coarsely (1 Can)|
|Frozen peas||10 Ounce, cooked and drained (1 Package)|
|Sliced pimiento-stuffed olives||1⁄4 Cup (4 tbs)|
|Minced onion||2 Tablespoon|
|Seasoned pepper||1⁄4 Teaspoon|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Cream cheese||4 Ounce, cubed (1 Package, 3 Or 4 Ounce)|
1. Combine macaroni, tuna, peas, olives and onion in a large bowl; toss lightly; sprinkle with salt and seasoned pepper; toss again. Stir in soup until well blended; fold in cream cheese. Spoon mixture into an 8-cup baking dish; cover.
2. Bake in moderate oven (350°) for 30 minutes, or until bubbly-hot.