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.