Hearty Tuna Casserole
|Condensed creamy chicken mushroom soup||4 Ounce (1/3 Of 10.75 Ounce Can)|
|Chopped celery||3 Tablespoon|
|Sliced green onion||1 Tablespoon|
|Canned shoestring potatoes||1 1⁄2 Ounce|
|Tuna in water||3 1⁄2 Ounce, drained, flaked|
|Toasted almonds||3 Tablespoon (Whole)|
|Shredded process american cheese||1⁄3 Cup (5.33 tbs) (1.5 Ounce)|
|Chopped parsley||2 Teaspoon|
1. In a 2-cup casserole, whisk together soup and milk. Stir in celery and green onion. Cover with vented plastic wrap. Microwave at 100% (high) 2 minutes or until boiling; stir after 1 minute.
2. Fold in half the potatoes. Fold in tuna and almonds. Cover with vented plastic wrap. Microwave at 100% (high) 2 minutes or until heated through; stir after 1 minute.
3. Top with remaining potatoes. Sprinkle with cheese and parsley. Microwave, uncovered, at 100% (high) 1 minute or until cheese melts.