| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casserole | 4 | Servings | |
INGREDIENTS
| 1 | cn | (10.75-oz) cream of mushroom soup |
| 1 | c | Evaporated skim milk |
| 1/2 | c | Shredded cheddar cheese (I used white cheddar) |
| 1/3 | c | Low-calorie mayonnaise |
| 1/4 | c | Sherry (plus about a tablespoon more) |
| 2 | cn | (7-oz) tuna (I used solid white tuna) |
| 4 | oz | Macaroni (I used shells) |
| 1 | md | Onion; sliced very thin |
| 1 | cn | (small) mushrooms (4 oz?) |
| 1 | c | Frozen peas |
INSTRUCTIONS
From: Leti.Labell@f104.n109.z1.fidonet.org (Leti Labell) Date: 27 Feb 94 09:13:42 -0500 Last night I didn't feel too well and I needed some "comfort food," so I came up with this recipe. Cook macaroni according to package instructions. While macaroni is cooking, combine soup and milk. Bring to a boil, stirring often. Remove from heat and stir in the cheese and the mayonnaise. Blend in the sherry. Combine with the rest of the ingredients. Spray a 2-quart casserole with non-stick cooking spray. Add the tuna mixture and bake, covered, at 350 degrees for 25 minutes. Makes 4 servings. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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