Nacho Fish Stew

Servings: 6

 

Ingredients:

2(11 oz) cans condensed nacho cheese soup

2 soup cans milk

1/4 cup chopped, drained sun dried tomatoes(oil pack)

1(16 oz)(4 cups) bag loose-pack frozen broccoli, corn and red peppers

2(6.5 oz) cans tuna, drained, broken in chunks

shredded Cheddar cheese

chopped canned green chilies

tortilla chips

 

1. In a 3 quart casserole dish stir soup to soften.

2. Whisk in milk until smooth.

3. Stir in sun dried tomatoes.

4. Add in frozen vegetables.

5. Mix well.

6. Cover and microwave on HIGH for 20:00-22:00 or until vegetables are tender and stew in hot, stirring twice.

7. Fold in tuna.

8. Cover and microwave on HIGH for 3:00-4:00 or until heated through.

9. Serve in bowls with shredded Cheddar cheese, chopped chilies and tortilla chips.