Tuna Veggie Macaroni SERVINGS: 3 1-1/4 cups uncooked elbow macaroni 5 ounces process cheese (Velveeta), cubed 1/2 cup milk 2 cups frozen peas and carrots, thawed 1 can (6 ounces) solid white tuna, drained 1/4 teaspoon dill weed Directions: Cook macaroni according to package directions; drain. Add cheese and milk; stir until cheese is melted. Stir in the vegetables, tuna and dill; heat through. Yield: 3 servings.
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