| 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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