Image Source/Recipe Source: www.cookingmatters.org
- 1 16 oz. package whole wheat noodles
- ¼ cup non-fat milk
- 1 can (15 oz) reduced sodium peas
- 1 cup shredded cheese
- 1 15 oz. can reduced sodium sliced carrots
- 2 4 oz. cans tuna
- 1 10.75 oz. can condensed cream of mushroom soup
Bring a large pot of water to a boil.
Cook macaroni noodles until tender and drain using a colander. Set aside.
Add mushroom soup, cheese, and milk to large pot over medium heat. Stir until cheese is melted and mixture is smooth.
Stir in the noodles, tuna, peas, and carrots until evenly coated.