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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this in a casserole cookbook circa 1964. I tweaked it some. My kids loved it. My daughter makes it for her family too. Serve with lightly sauteed veggies and coleslaw Ingredients:
1 (6 ounce) can tuna fish, drained and broken into chunks |
2 cups elbow macaroni, cooked and drained |
2 tablespoons butter or 2 tablespoons margarine or 2 tablespoons salad oil |
2 tablespoons chopped onions |
1 (10 3/4 ounce) can condensed cream of mushroom soup or 1 (10 3/4 ounce) can cream of celery soup |
1 cup milk |
1 teaspoon salt |
pepper |
1 cup coarsely chopped cheddar cheese |
Directions:
1. Sauté the onion lightly in hot fat.
2. Gradually stir in the soup and the milk.
3. Fold in the tuna, season to taste, and add half the cheese.
4. Mix the macaroni and the tuna mixture, put in a greased casserole dish and top with the remaining cheese.
5. Bake 10-15 minutes in the oven at 350ºF or until the cheese is melted and the casserole bubbly.
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