| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood, Eggs |
|
Casseroles, Cheese, Fish, Main dish, Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; Lg |
| 1/2 |
c |
Dry Milk; Instant, Nonfat |
| 1 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Macaroni; Cooked, Drained |
| 7 |
oz |
Tuna; Drained, Flaked, 1 Cn |
| 1 |
c |
Cheddar; Md, Shredded |
| 2 |
tb |
Onion; Finely Chopped |
| 2 |
tb |
Pimento; Chopped |
| 2 |
oz |
Sliced Mushrooms; Undrained |
| 1/4 |
c |
Dry Milk; Instant, Nonfat |
| 10 3/4 |
oz |
Cream Of Mushroom Soup; * |
INSTRUCTIONS
EASY MUSHROOM SAUCE
* The can of soup should be condensed Cream Of Mushroom Soup.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
Beat the eggs, nonfat dry milk, water, salt and pepper together, blending
well. Stir in the macaroni, tuna, cheddar cheese, onion, and pimento. Pour
into a buttered 1 1/2-quart shallow baking dish. Bake in a preheated 350
degree F. oven for 30 to 35 minutes, or until a knife inserted near the
center comes out clean. Serve hot with hot Mushroom Sauce.
EASY MUSHROOM SAUCE:
Drain the can of mushrooms, reserving the liquid. Add enough water to the
liquid to make 1/3 cup and stir the liquid into the nonfat dry milk. Stir
in the mushroom soup and heat on medium heat until hot. Serve over Tuna
Macaroni Bake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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