Old-fashioned Tuna-olive-macaroni Loaf |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Ingredients:
8 ounces elbow macaroni |
2 tablespoons butter |
2 large eggs |
2 large egg whites |
2 tablespoons grated onions |
2 (6 ounce) cans solid-pack white tuna in water, drained and flaked |
12 pimento stuffed olives, thinly sliced (1/4 cup) |
1 cup soft whole wheat bread crumbs (2 slices bread) |
1 (12 ounce) can evaporated skim milk |
1/2 teaspoon salt |
1 teaspoon dry mustard |
1 tablespoon prepared horseradish |
8 ounces reduced-fat sharp cheddar cheese, grated |
Directions:
1. Preheat the oven to 350 degrees.
2. Line a standard-size loaf pan with aluminum foil.
3. Spray the foil-lined pan with non-stick cooking spray and set it aside.
4. Cook the macaroni in a large pot of boiling water according to package directions.
5. Drain it thoroughly and add the butter, stirring until it melts, set aside.
6. Combine the eggs and egg whites in a large bowl and beat them lightly.
7. Add the onion, tuna, olives and bread crumbs and mix well.
8. In a large saucepan combine the milk, salt, dry mustard and horseradish.
9. Mix well and bring to a boil over medium heat.
10. Reduce the heat to low and simmer for 2 minutes.
11. Add the cheese and stir just until it starts to melt, then pour it into the tuna mixture in the bowl.
12. Add the macaroni and mix well.
13. Carefully spoon the mixture into the prepared pan and, using your hands, press it down firmly.
14. Bake in the preheated oven until golden brown, about 1 hour.
15. Allow to cool for 10 minutes before turning it over onto a serving dish or cutting board.
16. Using a serrated knife, cut the loaf into 8 slices.
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