1 can (10 1/2 oz.) condensed cream of chicken soup
2 1/4 c. water
1 pkg. (10 oz.) frozen mixed vegetables
1 pkg. (7 oz.) elbow macaroni
1/4 tsp. dried dill weed
2 cans (6 1/2 oz.) tuna, drained
1 can (3 oz.) French fried onions

Mix soup and water in skillet. Stir in vegetables, macaroni, and dill week. Heat to boiling, stirring occasionally, until macaroni is tender, about 15 minutes. Stir in tuna, heat about 3 minutes. Sprinkle top with onions.