Tuesday, August 10, 2010

Stovetop Tuna



2 1/2 Cups Elbow Pasta
1 Can Tuna, Drained
1/2 Cup Milk
1 Can Cream of Mushroom Soup (I used 98% Fat Free)
1/2 Cup (or so) Shredded Cheddar Cheese
1/4 tsp Pepper
1 tsp Dillweed
1 tsp Garlic Powder
1 tsp Mustard Powder

Cook Pasta according to package directions and drain. Add Milk, Soup, Tuna, Cheese, and Spices. Simmer on low 10-15 Minutes or until heated through. 
Makes 6 Servings

* I added about 3/4 Cup Frozen Peas to the pasta pot while they cooked as well. 

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