Broccoli Tuna Casserole
|Frozen cut broccoli||10 Ounce (1 Package)|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup, Half Of A 4 Ounce Package)|
|Worcestershire sauce||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Canned tuna||9 1⁄4 Ounce, drained, flaked (Water Pack)|
Cook cavatelli according to package directions, adding frozen broccoli the last 5 to 7 minutes of cooking.
Return cavatelli and broccoli to saucepan.
Meanwhile, in a medium mixing bowl stir together soup, water chestnuts, yogurt, cheese, Worcestershire sauce, and garlic powder.
Stir soup mixture into saucepan with drained cavatelli and broccoli.
Fold in tuna.
Cook over medium-low heat about 5 minutes or till heated through, stirring occasionally.