No Fuss Tuna Dishes

CREAMY VEGETABLES WITH TUNA

1 package (8 ounces) frozen mixed vegetables with onion sauce
1/2 cup water
1/4 cup dry white wine
1 tablespoon margarine or butter
1 can (6 1/2 ounces) tuna, drained and flaked
2 English muffins, split and toasted
Shredded Cheddar cheese

Heat frozen vegetables, water and wine to boiling in covered 10-inch skillet. Remove from heat. Stir until sauce is smooth. Stir in margarine and tuna. Heat over low heat, stirring constantly, until hot and bubbly. Place muffins cut sides up on ovenproof platter. Spoon mixture over muffins; sprinkle with cheese. Set oven control to broil and/or 550°. Broil muffins 5 inches from heat until cheese is melted through. 2 servings.

TUNA-BROCCOLI CASSEROLE

1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (6 1/2 ounces) tuna, drained
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 soup can milk
3/4 cup crushed whole wheat flake cereal (about 2 cups uncrushed)
2 tablespoons margarine or butter, melted
1/8 teaspoon seasoned salt

Place broccoli in ungreased 1 1/2-quart casserole; top with tuna. Mix soup and milk; pour over tuna. Mix remaining ingredients with fork; sprinkle over soup mixture. Cook in 450° oven until bubbly around edge, about 20 minutes. Let stand 5 minutes before serving. 4 to 6 servings.


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