Tuna Mac Casserole Recipe
Ingredients
| Elbow macaroni | 6 Ounce | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 1 10 3/4-ounce can condensed cream of celery soup | ||
| Skim milk | 3/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Tuna | 2 6 Ounce, drained, flaked | |
| Frozen peas | 1 Cup (16 tbs), thawed | |
| Parmesan cheese | 1 Tablespoon, grated | |
Directions
Cook macaroni, celery, carrot, and onion in a large amount of boiling water for 8 to 10 minutes or till pasta is tender; drain.
Stir in soup, milk, and salt, if desired.
Fold in tuna and peas.
Place in a 2-quart casserole.
Cover and bake in a 375° oven for 25 minutes.
Stir, then sprinkle with cheese.
Cover and bake about 5 minutes more or till heated through.
Stir in soup, milk, and salt, if desired.
Fold in tuna and peas.
Place in a 2-quart casserole.
Cover and bake in a 375° oven for 25 minutes.
Stir, then sprinkle with cheese.
Cover and bake about 5 minutes more or till heated through.
Chef
