1 12-oz. tube Tuno
2 cups cooked pasta, preferably rotini
1 cup Tofutti sour cream
1 cup frozen peas
1/2 red bell pepper
1/3 cup onions, minced
1/2 cup cornbread stuffing
1/3 cup soy parmesan
3 Tbsp. margarine
• Preheat the oven to 375ºF.
• Thaw the Tuno and break into chunks—do not mince. Stir in the pasta, “sour cream,” peas, pepper, and onion. Pour this into an oiled 11 x 7-inch baking dish.
• Melt the margarine and then mix in the cornbread stuffing and soy parmesan.
• Spread this topping over the dish, then cover with foil. Bake for 20 minutes covered, then uncover for final 10 minutes. You want the top to be crispy but not dried out and leathery.
