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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This one takes me straight back to childhood. If only I could eat comfort food like this every night. If you want to have more cheese on top, then simply adjust the amount you put in the mixture. Ingredients:
1 (10 1/2 ounce) can cream of celery soup, undiluted |
1 (4 ounce) jar pimientos (i think it's the 4 oz jar, it's the smallest one) |
1 tablespoon green pepper, diced |
1 tablespoon onion, diced |
1/4 teaspoon pepper |
1 cup milk |
1/4 lb shredded cheddar cheese, divided |
1 cup frozen peas and pearl onions |
1 lb elbow macaroni, cooked |
2 (6 ounce) cans tuna in water, drained |
Directions:
1. In a large saucepan over medium heat, heat the soup, pimento, green pepper, onion, pepper, and milk. Stir in half of the cheese until melted.
2. Prepare the peas and pearl onions according to package directions.
3. In a bowl, combine the macaroni with the tuna and peas/onions.
4. Mix the macaroni mixture into the soup mixture. Pour into a baking dish and top with the remaining cheese.
5. Bake at 325 degrees for 30 minutes.
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