1/2 can (10.7 oz/284 mL) condensed cream of celery soup (about 1/2 cup/125 mL)
1/4 cup (50 mL) sour cream
2 tbsp (30 mL) milk
1 can (5 oz/170 g) water-packed tuna, drained and flaked
1/2 cup (125 mL) shredded cheddar cheese, divided
1/4 cup (50 mL) thinly sliced celery (about 1 stalk)
1 1/2 tbsp (22 mL) finely chopped onion
1 tbsp (15 mL) finely chopped fresh parsley
1/4 tsp (1 mL) coarsely ground black pepper
3/4 cup (175 mL) frozen peas, thawed
2 vine-ripened tomatoes, seeded and diced
Combine noodles and broth in Round Covered Baker. Microwave, covered, on HIGH 7-9 minutes or until noodles are tender, stirring once. Meanwhile, combine soup, sour cream, milk, tuna, 1/4 cup (50 mL) of the cheddar cheese, celery, onion, parsley and black pepper in large mixing bowl; mix well.
Add soup mixture, peas and tomatoes to baker; mix well. Microwave, covered, on HIGH 4-6 minutes or until heated through, stirring once. Top with remaining cheese; cover and let stand 3-5 minutes or until cheese is melted.
Nutrients per serving:
U.S. Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 35 mg, Sodium 690 mg, Carbohydrate 30 g, Fiber 4 g, Protein 19 g