1- 6 or 7 oz. can light chunk tuna
1- 10 1/2 oz. can cream of mushroom, cream of chicken or cream of celery soup
1/2 c. milk
1- 10 oz. pkg. frozen broccoli, thawed, or 1 fresh bunch of broccoli, blanched
1/2 c. dry bread crumbs
1 tbsp. soft butter

Thoroughly drain tuna, break up with a fork into large chunks. Mix soup with milk and stir until completely smooth. Fold in tuna. Arrange broccoli in an ovenproof serving dish. Top with tuna mixture and crumbs and dot with butter.

Bake at 350°F for 25 to 30 minutes until sauce is bubbly and bread crumbs are nicely browned.

Serves 2

NOTE: Cooked chicken or turkey may be substituted for tuna.