Orzo and tuna casserole
4 servings
Ingredients
| Quantity | 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 |
| Lemon pepper seasoning; to taste, (optional) | ||
Directions
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.