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Stove Top Tuna Casserole

6 c Broad egg noodles
4 c Frozen oriental mix veg
2 c Milk
1 c Light cream cheese, cubed
1 ts Dried dillweed
13 oz Water-pack flake light tuna drained [2 6.5oz cans]
1/2 ts Salt
1/4 ts Pepper


In pot of boiling salted water, cook noodles until tender but firm, 8-10 minutes. Add vegetables; drain and return to pot.

Meanwhile, in saucepan, heat milk and cheese over medium heat, stirring, for 7 minutes or until melted.

Stir in dillweed. Add noodles along with tuna; cook, stirring, over medium heat until piping hot.

Season with salt and pepper.


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