Chinese Tuna Casserole

4 servings

 

• 1 canned solid white tuna in water, drained
• 1 16 oz. can peas and carrot, drained
• 3 ounces chow mein noodles
• 1 cup thin-sliced celery
• 1 11 oz. can cond. cream of
     mushroom soup
• 1/3 cup 1% lowfat milk, or nonfat
     chicken broth
• 1/4 cup minced onion
•    salt and pepper
• 1/3 cup salted cashews

In a saucepan, put the soup, broth, 1 cup of noodles, peas and carrots, celery, cashews, onion, salt and pepper. Heat and stir in the broken-up tuna. Pour into a quart casserole dish and bake 20 minutes in a 350° oven. Sprinkle the remaining noodles on top and bake 5 minutes more.

Bon appetit!