1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of mushroom soup
¾ cup fat-free milk
2 teaspoons snipped fresh dill or ½ teaspoon dried dill
¼ teaspoon salt
1 (6 ounce) can solid light tuna (water-pack), drained and broken into chunks
2 tablespoons grated Parmesan cheese
Preheat oven to 375°F. In a large saucepan, cook noodles, mushrooms, stir-fry vegetables, and onion in a large amount of boiling water for 3 minutes. Drain; return to saucepan.
In a medium bowl, stir together cream of mushroom soup, milk, dill, and salt. Stir into noodle mixture. Fold in tuna. Spoon mixture into a 1- ½- to 2-quart oval or rectangular baking dish. Bake, covered, for 25 minutes.
Uncover; sprinkle Parmesan cheese over tuna mixture. Bake, uncovered, about 5 minutes more or until heated through. Makes 4 (1-cup) servings.