Ingredients:

Enriched Pasta (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Starch, Salt, Partially Hydrogenated Soybean Oil, Carrots*, Corn Syrup*, Monosodium Glutamate, Maltodextrin, Natural Flavor, Monoglycerides, Parsley Flakes, Yeast Extract, Spice, Silicon Dioxide (anticaking agent), Nonfat Milk. *Dried.

WARNINGS:

Contains wheat, milk; may contain egg and soy ingredients.

DIRECTIONS:

You will need. 1 2/3 cups hot water. 2 cups milk. 3 tablespoons margarine or butter. 2 (5-oz) cans tuna, drained*. 1. Stir together in 10-inch skillet: uncooked pasta, sauce mix, hot water, milk, margarine and tuna. Heat to boiling, stirring occasionally. 2. Reduce heat. Cover; simmer about 11 minutes, stirring occasionally, until pasta is tender. Remove from heat; uncover (sauce will thicken). Refrigerate leftovers. *For milder tuna flavor, use 1 can of tuna. High altitude: because liquids may evaporate faster, increase water amount and cook times if needed. Oven directions: 1. Heat oven to 425 degrees F. Stir together in ungreased 2-quart casserole: uncooked pasta, sauce mix, 1 1/2 cups boiling water, 1 3/4 cups milk, 3 tablespoons margarine or butter and tuna. 2. Cover; bake about 35 minutes or until pasta is tender. Uncover carefully. Stir tuna mixture (sauce will thicken). Refrigerate leftovers. High altitude: because liquids may evaporate faster, increase water amount and cook times if needed.