Ingredients
1
medium onion, chopped (1/2 cup)
1
can (10 3/4 ounces) condensed cream of broccoli soup
2
cups milk
2
cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)
1 1/2
cups frozen broccoli cuts
1
can (6 ounces) tuna, drained
1/2
cup bite-size square crisp cheese crackers, crushed (1/4 cup)
1/2
cup shredded Cheddar cheese (2 ounces)
Preparation
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 minutes, stirring occasionally, until crisp-tender. Stir in soup and milk. Heat to boiling, stirring constantly. Stir in pasta and frozen broccoli. Heat to boiling; reduce heat to medium. Cover and cook 5 minutes.
Stir in tuna. Cover and cook about 5 minutes, stirring occasionally, until pasta is tender.
Mix crackers and cheese; sprinkle over tuna mixture. Cover and let stand 1 to 2 minutes or until cheese is melted.
