Yield: 4 servings
|2 cans||Tuna packed in water; drained and flaked|
|1 can||Campbell's 98% fat free cream of mushroom soup|
|¼ cup||White wine|
|2 tablespoons||Lemon juice|
|1 tablespoon||Garlic powder|
|2 tablespoons||Dried dill weed|
|2 cups||Frozen broccoli florets|
|8 ounces||Orzo; uncooked|
|\N \N||Lemon pepper seasoning; to taste, (optional)|
Preheat oven to 400F. Cook orzo according to package directions. Drain accordingly. Mix all other ingredients in a large bowl, then stir in orzo.
Pour into cooking-sprayed casserole dish or 9x13 pan. Sprinkle with lemon pepper. (This really added a nice flavor, so if you don't have lemon pepper, I would recommend using some other spice to perk up the flavor. It might be a little bland without it.) Cover and bake for 15-20 mins., until heated through.
Posted to EAT-LF Digest by miller@... (Jenni Miller) on Jan 6, 99, converted by MM_Buster v2.0l.