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Farfalle and Tuna Casserole
- 2 6-ounce cans tuna, packed in oil
- 1/2 cup dry breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 pound farfalle (bow-tie pasta)
- 3 10-ounce containers purchased refrigerated Alfredo sauce
- 2 cups thinly sliced green onions
- 1 cup frozen peas, thawed
- 2 teaspoons dried oregano
- 2 teaspoons grated lemon peel
- 2 tablespoons fresh lemon juice
Directions:View on Bon Appetit
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