| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Casseroles, Main dishes, Pasta, Fish | 4 | Servings | |
INGREDIENTS
| 1 | c | Elbow macaroni |
| 3 | oz | Cream cheese; softened |
| 10 3/4 | oz | Cream of chicken soup; condensed |
| 6 | oz | Light tuna in water; drained and flaked |
| 1 | tb | Onion; chopped |
| 1 | ts | Dijon mustard |
| 1/3 | c | Milk |
| 1/2 | c | Dry bread crumbs |
| 2 | tb | Butter; melted |
| 1 | tb | Pimiento |
INSTRUCTIONS
Cook macaroni according to package directions and drain. Using mixer, blend cream cheese and soup until smooth. Stir in tuna, pimiento, onion, mustard, milk and cooked macaroni. Spoon into a 1 1/2 quart casserole. Mix bread crumbs with melted butter and sprinkle evenly over casserole. Bake at 375 for 20-25 minutes. Recipe by: Mom Barrett Posted to MC-Recipe Digest V1 #1032 by "rwynne@dc.jones.com" <rwynne@dc.jones.com> on Jan 22, 1998
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