Tuna Macaroni Casserole Recipe
Ingredients
| 4 ounces small shell macaroni | ||
| 1 10 3/4-ounce can condensed cream of celery soup | ||
| Milk | 1/3 Cup (16 tbs) | |
| 1/4 cup mayonnaise or salad dressing | ||
| Dry mustard | 1/2 Teaspoon | |
| American Cheese | 1 Cup (16 tbs), shredded | |
| Tuna | 7 Can (10oz), drained, flaked | |
| Pimiento | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup fine dry bread crumbs | ||
| Butter | 1 Tablespoon, melted | |
| Paprika | 1/2 Teaspoon | |
Directions
Cook macaroni according to package directions; drain.
In bowl blend together soup, milk, mayonnaise, and mustard.
Stir in cheese, tuna, and pimiento.
Gently fold in cooked macaroni.
Turn into a 1 1/2-quart casserole.
Combine crumbs, melted butter, and paprika; sprinkle atop casserole.
Bake, uncovered, at 350° till heated through, 45 to 50 minutes.
Garnish casserole with parsley sprig, if desired.
In bowl blend together soup, milk, mayonnaise, and mustard.
Stir in cheese, tuna, and pimiento.
Gently fold in cooked macaroni.
Turn into a 1 1/2-quart casserole.
Combine crumbs, melted butter, and paprika; sprinkle atop casserole.
Bake, uncovered, at 350° till heated through, 45 to 50 minutes.
Garnish casserole with parsley sprig, if desired.
Chef
