Macaroni and tuna baked with cheese and cream of mushroom soup. INGREDIENTS:
8 ounces elbow macaroni 1 can cream of mushroom soup, undiluted 3/4 cup milk 1 can (approximately 7 ounces) tuna, flaked and drained 1/4 teaspoon pepper 1/4 teaspoon seasoned salt 3 cups shredded sharp Cheddar cheese I add about one cup of frozen mixed vegetables because I don't like peas, and I put those in with the macaroni to cook. PREPARATION: Cook macaroni in boiling salted water until tender; drain. To macaroni add cream of mushroom soup, milk, tuna, pepper, seasoned salt, and 2 cups of the shredded cheese. Mix well and transfer to a shallow lightly buttered baking dish. sprinkle remaining cheese over macaroni mixture. Bake at 350° for 35 to 45 minutes. Serves 6 to 8. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
