Ingredients & Instructions
• large bunch of broccoli, cut into bite-size pieces
• 1 can (10 oz/284 mL) condensed mushroom soup
• 1/2 cup of milk (made from skim milk powder)
• 1 can (6.5 oz/184 g) of tuna, drained, flaked
• 1 cup of grated cheese, divided
1. Turn on stove to high heat. Half fill a large pot with water and heat to boiling. Add broccoli and cook until crisp-tender, about 3 to 5 minutes. Drain.
2. Turn on oven to 350F (180C).
3. Lightly grease an 8x8x2 inc (2 L) casserole dish. Arrange the broccoli on the bottom of the dish.
4. Mix soup, milk, tuna and 1/2 cup (125 mL) of the cheese in a medium bowl. Spoon over broccoli.
5. Sprinkle remaining 1/2 cup (125 mL) cheese on top. Cover.
6. Bake casserole until hot and bubbly, about 20 to 30 minutes.
Makes 4 servings
• large bunch of broccoli, cut into bite-size pieces
• 1 can (10 oz/284 mL) condensed mushroom soup
• 1/2 cup of milk (made from skim milk powder)
• 1 can (6.5 oz/184 g) of tuna, drained, flaked
• 1 cup of grated cheese, divided
1. Turn on stove to high heat. Half fill a large pot with water and heat to boiling. Add broccoli and cook until crisp-tender, about 3 to 5 minutes. Drain.
2. Turn on oven to 350F (180C).
3. Lightly grease an 8x8x2 inc (2 L) casserole dish. Arrange the broccoli on the bottom of the dish.
4. Mix soup, milk, tuna and 1/2 cup (125 mL) of the cheese in a medium bowl. Spoon over broccoli.
5. Sprinkle remaining 1/2 cup (125 mL) cheese on top. Cover.
6. Bake casserole until hot and bubbly, about 20 to 30 minutes.
Makes 4 servings
