| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 1/2 |
c |
Thinly sliced celery |
| 1 |
sm |
Onion; chopped |
| 1 |
cn |
(10.75-oz) condensed cream of xxx soup (I've used cream of celery; mushroom, etc, anything but cheese) |
| 1 1/4 |
c |
Milk |
| 2 |
tb |
Diced pimiento (optional) |
| 1 |
|
Box (8-oz) small shell pasta; or you can use macaroni; cooked for 6 minutes and drained |
| 1 |
cn |
(7-oz) tuna; drained and flaked (I use spring water packed) |
| 1/2 |
c |
Fine dry bread crumbs (unseasoned) or saltine cracker crumbs |
| 2 |
tb |
Margarine; melted |
INSTRUCTIONS
submitted by: sgjg6566@usa.pipeline.com (Julie, Michigan, USA)
This recipe is perfect for potlucks and parties. Kids really love it too!!
In large saucepan, saute celery and onion in margarine over medium heat for
about 3 minutes. Stir in soup, milk and pimiento until blended. In 2 quart
casserole toss the pasta and the tuna; mix well. Pour the sauce over pasta.
Mix together bread crumbs and melted margarine; sprinkle over pasta. Bake
in a 350 degree oven for 20-30 minutes.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 29 APRIL 1996
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