| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Curtis aike, Flash1 | 1 | servings | |
INGREDIENTS
| 1 | c | Elbow macaroni |
| Water & oil for macaroni | ||
| 1 | c | Thinly chopped celery |
| 1/4 | c | Thinly chopped onion |
| 2 | tb | Butter |
| 1 | cn | Cheddar cheese soup; (11 ounce) |
| 3/4 | c | Milk |
| 1 | cn | Tuna; (9 1/4 ounce) |
| Drained & broken into chunks | ||
| 1 | Red bell pepper; halved, sliced & | |
| Diced | ||
| 2 | tb | Shredded parmesan cheese |
| Parsley sprigs |
INSTRUCTIONS
Preheat oven to 425 degrees. Cook macaroni according to package. Directions. While macaroni is cooking, in a saucepan, cook celery & onion in butter until tender. Stir in soup, milk, tuna, & red bell pepper. Simmer. Transfer tuna, soup & celery mix to 2-quart casserole. Drain cooked macaroni. Rinse & add to casserole. Stir all ingredients until well mixed. Top with parmesan cheese. Cook, uncovered, until mixture is heated. Serve warm & parsley garnish. Approximately 20 minutes. Per serving (excluding unknown items): 764 Calories; 33g Fat (39% calories from fat); 24g Protein; 92g Carbohydrate; 93mg Cholesterol; 500mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW #FF2085 Converted by MM_Buster v2.0l.
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