Orzo and tuna casserole

Yield: 4 servings

Measure Ingredient
2 cans Tuna packed in water; drained and flaked
1 can Campbell's 98% fat free cream of mushroom soup
½ cup Water
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.

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