| 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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