Recipe - [$2.50 Serving] Stove-Top Tuna Casserole

6 cup Broad egg noodles
4 cup Frozen oriental mix veg
2 cup Milk
1 cup Light cream cheese, cubed
1 teaspoon Dried dillweed
13 ounce Waterpack flake light tuna
drained [2 6.5oz cans]
One half teaspoon Salt
One fourth teaspoon Pepper

In pot of boiling salted water, cook noodles until tender but firm, 810
minutes. Add vegetables; drain and return to pot.

Meanwhile, in saucepan, heat milk and cheese over medium heat, stirring,
for 7 minutes or until melted.

Stir in dillweed. Add noodles along with tuna; cook, stirring, over medium
heat until piping hot.

Season with salt and pepper.

Per serving: about 535 calories, 35 g protein, 17 g fat, 59 g carbohydrate,
high source fibre, good source calcium and iron.

4 servings for $8.86CDN [Feb 96] Source: Canadian Living Test Kitchen,
Canadian Living [magazine] Feb 96
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