3 c. rotini
2 tbsp. butter
2 tbsp. all-purpose flour
1 1/3 c. milk
1 (10 3/4 oz.) can condensed cream of mushroom soup
3/4 c. shredded longhorn cheese
1 (12 1/2 oz.) can tuna
1 (8 oz.) pkg. frozen peas
1/2 c. chopped peanuts

Cook rotini according to package directions; drain well. Meanwhile, in saucepan, melt butter; stir in flour. Add milk and soup all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in cheese until melted.

Drain and flake tuna. Stir into soup mixture. Stir peas into mixture. Fold rotini into mixture. Turn into 2 quart casserole. Sprinkle peanuts over mixture. Bake uncovered at 350 degrees for 30-35 minutes or until heated through.