Recipe by Sarah_Jayne
Everybody has at least one tuna noodle recipe. For me tuna noodle is something I do when I want a quick all in one meal. I needed a quick meal one night but the only pasta I had in the house was orzo. So, this dish was born. I tried to reduce the fat as much as possible and to pack in a bunch of veggies without them being overly noticed by the picky eaters.
Top Review by mersaydees
I really loved this dish! Fun to make, and I plan to take the mucho leftovers to work for lunches. After attempts to make carrot ribbons with my cheese slicer, I broke out the behemoth Mandoline! Worked! Thanks, Sarah Jayne! Made for Potluck Tag.
- 1 1⁄2 cups orzo pasta
- 2 (12 ounce) cans tuna, drained
- 1⁄2 cup onion, diced
- 3⁄4 cup mushroom, sliced
- 1 small carrot, shaved into ribbons and then ribbons cut in half width wise
- 1 cup corn, from a can
- 1 cup baby peas, from a can
- 1 (10 1/2 ounce) can 98% fat-free condensed mushroom soup
- 1⁄3 cup nonfat milk
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1⁄4 teaspoon ground pepper
- 1⁄2 cup low-fat swiss cheese, cubed
Directions See How It's Made
- Cook orzo according to packet directions. Mine says to cook for 15 minutes.
- Meanwhile heat a large skillet and either spray with cooking spray (as I do) or add a bit of oil.
- Saute onions and mushrooms for about 2 minutes just until the onions start to soften.
- Stir in the corn and cook for another minute or so just to warm through.
- Add the tuna, peas and carrot ribbons.
- Add the can of soup to the pan and stir so that all the vegetables are coated.
- Add milk and stir until the sauce thickens up slightly.
- Add in the garlic powder, parsley and ground pepper.
- By now the orzo should be finished cooking. Drain it well and stir into the pan containing the vegetables and soup mix. Stir really well so that the orzo and is well blended with the mixture.
- Add cubes of cheese and stir until the cheese has melted and evenly distributed itself amongst the dish.