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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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When first married, I never made TNC because my husband told me he didn't like it and wouldn't eat it. After being married for several years, I came across this recipe and it was a little different from most. I told my husband I had such a taste for TNC, I was making it and he could try it or go out and get himself something else to eat. It was during winter and, needless to say, he gave it a try and was pleasantly surprised. I've made this ever since. I hope your family will enjoy it as much as we do. Ingredients:
1 (7 ounce) box elbow macaroni |
2 (6 1/2 ounce) cans tuna |
1 (2 ounce) jar diced pimentos |
1 (8 ounce) container sour cream or 1 (8 ounce) container low-fat plain yogurt |
1 (10 3/4 ounce) can condensed cream of celery soup |
1 tablespoon minced onion |
2 cups shredded cheddar cheese, divided |
paprika |
Directions:
1. Preheat oven to 350 degrees.
2. Cook macaroni as listed on box.
3. While macaroni is cooking, mince onion and drain the tuna and pimentos.
4. Drain the macaroni and return to pot, add 1 cup of cheese and remaining ingredients, mix well.
5. Pour mixture into a casserole dish.
6. Cover with remaining cup of cheese and sprinkle with paprika.
7. Bake 30 minutes.
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