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["1. Preheat your oven to 425 F. Place the two quarts of water in a large pot on the stove and turn the heat to high. Allow the water to come to a full, rolling boil and then add in the whole wheat elbow pasta. Cook, stirring occasionally, for between seven and ten minutes, or until the pasta is just shy of al dente. Drain the pasta, and add them to a large sized mixing bowl.", "2. Then, add the diced red onion pieces, frozen or fresh peas, drained tuna, organic low fat cream of mushroom soup, minced garlic, white button mushroom slices and one cup of the low fat Cheddar cheese to the bowl along with the pasta. Mix thoroughly with a wooden spoon until the ingredients are completely integrated.", "3. In a small sized mixing bowl combine the smashed organic corn flake cereal and the remaining low fat Cheddar cheese. Mix to combine, and set to the side. Press the tuna casserole into the bottom of a standard 9""x13"" baking dish, and pack it down with the back of a wooden spoon to eliminate any air pockets. This will help to keep the casserole moist during cooking.", "4. Evenly top the casserole with the corn flake crumb/Cheddar cheese mixture. Place the casserole on the center rack of your oven and bake for 15-20 minutes, or until the cheese is melted and golden. Remove from the oven and allow to cool for 10 minutes before slicing and serving."]
