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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this recipe from an old Pillsbury book. They had the lighter, healthier version vs the older higher fat version. I opted for the higher fat version....its comfort food, don't mess with it! (if you want to make the ligher version just substitue low fat milk, reduced fat cheese and 98% fat free soup) Ingredients:
7 ounces uncooked macaroni |
1 cup milk |
4 ounces shredded cheddar cheese |
1 (10 1/4 ounce) can condensed cream of mushroom soup |
1 (6 ounce) can tuna |
2 teaspoons minced dried onion |
1/2 teaspoon dry mustard |
crushed potato chip |
Directions:
1. Cook macaroni to desired doneness, drain.
2. Meanwhile, heat oven to 350°F Spray casserole with nonstick cooking spray. In large bowl, combine all remaining casserole ingredients; stir to combine.
3. Add cooked macaroni, stir gently to mix. Pour mixture into casserole. Sprinkle with crushed potato chips.
4. Bake at 350F for 25 to 35 minutes.
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