2 cups dried medium noodles
2 cups sliced fresh mushrooms
1 cup loose-pack frozen broccoli stir-fry vegetables
3/4 cup chopped onions
1 (10-3/4 oz) can reduced-fat, reduced-sodium
condensed cream of mushroom soup
3/4 cup skim milk
1/2 tsp dried dill
1/4 tsp salt
1 (6 oz) can solid light water pack tuna, drained and
broken into chunks
2 tbsp grated Parmesan cheese
1. Preheat oven to 375° F.
2. In a large saucepan, cook noodles, mushrooms, stir-fry vegetables and onions in a large amount of boiling water for 3 minutes. Drain; return to saucepan.
3. In a medium bowl, stir together cream of mushroom soup, milk, dill and salt. Stir into noodle mixture. Fold in tuna. Spoon mixture into a 1-1/2- to 2 quart oval or rectangular baking dish. Bake, covered 25 minutes.
4. Uncover; sprinkle the Parmesan cheese over tuna mixture. Bake, uncovered about 5 minutes more or until heated through.
Yield: 4 Servings
Serving Size: 1 Cup per serving.
Calories: 222, Fat 4g, Cholesterol 45mg, Carbohydrates 27g, Sodium 685mg, Fiber 2g, Protein 18g