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Back to the Sixties Casserole

Here is a casserole recipe that I have made many times in my life, especially when I was in college.    It is very easy to adapt with a variety of meats.  Try it and see.

16 oz. pasta, boiled  and drained (I like shell or bowtie the best, but any kind will do.)
1 8 oz. jar of Alfredo sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 small onion, diced
1 bell pepper, diced
2 T parsley flakes
2 T olive oil
2 cans white tuna, drained or 2 cups cooked diced chicken or 1.5 cup diced ham
1 cup frozen peas, thawed or 1 can mixed vegetables, draine
1 cup shredded cheese (cheddar or Colby)
1/2 cup shredded fresh Parmesan cheese (not the green shaker kind)
1/2 cup Italian bread crumbs tossed in 2 T melted butter or
1 sleeve Ritz crackers, crushed and tossed in 3/4 cup melted butter 

Preheat oven to 350 degrees.  In a skillet, heat oil and sauté onion, bell pepper and parsley flakes. Add sauce, soup, and meat choice.  Fold in peas and cheese.  Pour into greased casserole dish.  Bake 20 minutes.  Top with bread crumbs and brown--about 5 minutes.

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