1 1/2 pounds drained, canned tuna fish
1 1/2 cups sliced, canned carrots
8 ounces drained, canned peas
1/2 medium green pepper, finely chopped
2 tablespoons dehydrated onion flakes
2 cups drained, canned asparagus
1 tablespoon Worcestershire sauce
2 cups skim milk
Combine tuna fish, carrots, peas, green pepper, and onion flakes in non-stick casserole dish. Combine asparagus, Worcestershire and skim milk in blender container; process at high speed until mixture is smooth. Pour over fish and vegetables. Bake at 400°F (hot oven), until bubbling hot, about 15 minutes. Divide evenly. Makes 4 dinner servings.
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