1 teaspoon minced Green Giant® Fresh Onion 4 ripe fresh avocados, cut lengthwise into halves 1/3 cup water 1 can (10 3/4 oz) condensed cream of mushroom soup 1 cup Betty Crocker® Potato Buds® mashed potatoes (dry) 1/4 cup shredded Cheddar cheese (1 oz) 2 tablespoons chopped pimiento-stuffed olives 2 tablespoons chopped fresh parsley 1/8 teaspoon garlic powder 1 can (5 oz) tuna, drained Paprika, if desired
1. In 2-quart saucepan, heat water and soup to boiling over medium heat, stirring occasionally. Stir in remaining ingredients except avocados and paprika.
2. Place avocado halves, cut sides up, in 13x9-inch (2-quart) glass baking dish. Divide potato mixture among avocado halves. Sprinkle with paprika. Pour 1/4 cup water into pan.
3. Set oven control to broil. Broil with tops 4 to 5 inches from heat 4 to 5 minutes or until light brown and cheese is melted.
1 Serving Calories 220 (Calories from Fat 130) Total Fat 14 g Saturated Fat 3 g Trans Fat 0 g Cholesterol 10 mg Sodium 390 mg Total Carbohydrate 16 g Dietary Fiber 5 g Sugars 0 g Protein 7 g Percent Daily Value*: Vitamin A 4% Vitamin C 6% Calcium 4% Iron 6%