1 (12 oz.) box San Giorgio Farfalle (bowtie pasta)

2 (5 oz.) cans tuna, drained

½ white onion, diced

1 (8 oz.) block sharp white cheddar cheese

1 (12 oz.) can evaporated milk

1 (10.5 oz.) can cream of mushroom or cream of celery

⅓ cup canned peas (may use frozen)

Italian bread crumbs

Mayonaisse

Preheat oven to 350°F.

Cook pasta al dente.

In a bowl, mix drained tuna with mayo and onion.

In a small pot, combine soup, cheese, tuna mixture, canned milk, and peas, and heat until cheese is melted.

In a 9×13” casserole dish, pour pasta then cheese mix and slightly combine. Top with desired amount of breadcrumbs.

Bake, covered, at 350°F for 30 minutes.

Increase temperature to 400°F and bake, uncovered, until top is browned.