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Tuna Stroganoff

13 1/2 oz Nonfat veg chicken broth; low sod, or nf chick broth
1/4 c Flour
14 oz Tuna in water; 2 (7oz cans) drained; reserve liquid
8 oz Tomato sauce
1/4 c Instant minced onion
4 oz Canned mushrooms; undrained
1 ts Dried parsley
1 c Lowfat yogurt; plain

Combine the flour with the liquid from the tuna in a saucepan. Gradually stir in the broth and cook over low heat, stirring constantly, until it has thickened. Stir in the tomato sauce, onions, mushrooms, parsley, and tuna. Cover the pot and simmer until heated though. Stir in the yogurt and continue cooking just until hot. . . do NOT boil.

Serves 8

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