Roxy
Starter
Tuna Casserole:
1-(7-oz) pkg. uncooked elbow macaroni
1 cup milk
1 cup Shredded Cheddar Cheese
1 can Condensed Cream of Mushroom Soup
1 can tuna, drained, flaked
1 (4-oz) can mushrooms pieces and stems, drained
2 T. chopped pimiento, if desired
2 tsp. minced onions
1/2 tsp dry mustard
1/2 cup crushed potato chips
1. Heat oven to 350 degrees.. Grease 2-quart casserole. Cook macaroni in large saucepan or Dutch Oven to desired doneness as directed on package. Drain; return to saucepan.
2. Add all remaining ingredients except potato chips to cooked macaroni; stir to combine. Pour mixture into greased casserole; sprinkle with potato chips.
3. Bake at 350 degrees for 25 to 35 minutes or until thoroughly heated.
1-(7-oz) pkg. uncooked elbow macaroni
1 cup milk
1 cup Shredded Cheddar Cheese
1 can Condensed Cream of Mushroom Soup
1 can tuna, drained, flaked
1 (4-oz) can mushrooms pieces and stems, drained
2 T. chopped pimiento, if desired
2 tsp. minced onions
1/2 tsp dry mustard
1/2 cup crushed potato chips
1. Heat oven to 350 degrees.. Grease 2-quart casserole. Cook macaroni in large saucepan or Dutch Oven to desired doneness as directed on package. Drain; return to saucepan.
2. Add all remaining ingredients except potato chips to cooked macaroni; stir to combine. Pour mixture into greased casserole; sprinkle with potato chips.
3. Bake at 350 degrees for 25 to 35 minutes or until thoroughly heated.