Name: Farfalle and Tuna Casserole
Yield: 6 Servings
Ingredients: 2 6-ounce cans tuna, packed in oil; 1/2 cup dry breadcrumbs; 1/2 cup grated Parmesan cheese; 1 pound farfalle (bow-tie pasta); 3 10-ounce containers purchased refrigerated Alfredo sauce; 2 cups thinly sliced green onions; 1 cup frozen peas, thawed; 2 teaspoons dried oregano; 2 teaspoons grated lemon peel; 2 tablespoons fresh lemon juice

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