Recipe 1375 - Macaroni and Tuna Casserole
Recipe 1375 - Macaroni and Tuna Casserole
(by Shirley McNevich)
1 - 8oz. box elbow macaroni (cooked and drained according to box
directions)
1 or 2 - 6.5oz. cans white albacore tuna (drained and flaked)
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup Hellmann's mayo
1 cup diced celery
1/3 cup chopped onions
1/4 cup chopped green bell pepper
1/4 cup chopped pimentos
1 - 10.5oz. can Campbell's condensed cream of celery soup
1/2 cup milk
1 cup shredded sharp cheddar cheese
2 slices buttered bread
Cook and drain macaroni according to box directions--set aside. In a
bowl add drained macaroni, tuna, salt, pepper, mayo, celery, onions,
green peppers and pimentos--stir. In a saucepan over medium heat
add celery soup and milk--stir and heat until hot. Add shredded
cheese to the soup--stir and cook until cheese melts. Pour the soup
mixture into the macaroni mixture--stir until mixed. Pour the whole
mixture into a greased casserole dish. Cut the buttered bread into bite
sized pieces and sprinkle them on top of the soup mixture. Bake
uncovered at 375 degrees for 20-25 minutes or until bread on top is
browned.
Continue to:
Other Recipes:
- 1359 - Mushroom and Broccoli Pasta
- 1309 - Chocolate Zucchini Cupcakes
- 1344 - Chocolate Chip Sour Cream Cake
- 1305 - Pink Salad
- 1315 - No Crust Cheesecake
- 1438 - Homemade Marinara Sauce
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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