| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Vegetables |
|
Main dishes, Fish, Tuna, Cheese, Pasta |
4 |
Servings. |
INGREDIENTS
| 2 |
c |
Water |
| 2 |
c |
(8 oz.) elbow macaroni; uncooked |
| 3/4 |
lb |
(12 oz.) VELVEETA Process Cheese Spread; cut up |
| 1 |
c |
(half of 16 oz. package) frozen vegetable blend |
| 1 |
cn |
(6-1/8 oz.) tuna; drained and flaked |
| 2 |
tb |
Milk |
INSTRUCTIONS
Source: Kraft Creative Kitchens
BRING water to a boil in saucepan; stir in macaroni. Reduce heat to
medium-low; cover with tight-fitting lid. Simmer 8 to 10 minutes or until
macaroni is tender.
ADD Velveeta, vegetables, tuna and milk. Stir until Velveeta is melted and
mixture is thoroughly heated.
Prep time: 5 minutes. Cooking time: 15 minutes.
NOTE: I use a blend of peas, baby carrots and pearl onions. If using tuna
packed in water, drain and add enough water to the reserved liquid to make
2 cups total liquid. This imparts a stronger tuna flavor to the finished
dish.
Posted to TNT Recipes Digest, Vol 01, Nr 975 by "Michael G. Sooter"
<msooter@llion.org> on Jan 30, 1998
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