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8 3/8 ozs chicken flavor ramen noodle soup

1/2 tsp olive oil

2 c frozen mixed vegetables — thawed

1 clove garlic — minced

10 3/4 ozs low-fat cream of mushroom soup

1 1/2 c fat-free mozzarella cheese — grated

3/4 c skim milk

1/8 tsp black pepper

6 ozs tuna in water — drained and flaked

Cook noodles according to package directions. Add seasoning packets and drain off most liquid; set aside. In a 10″ skillet over medium heat, in hot oil, cook vegetables and garlic 2 minutes, stirring often. Stir in mushroom soup, mozzarella cheese, milk, and black pepper. Cook until cheese melts, stirring occasionally. Stir in reserved noodles and tuna. Heat through, stirring occasionally.

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