8 oz of pasta (elbow or egg noodles preferably)
6 oz water-packed tuna fish, drained
1 cup of finely diced celery
1/2 cup finely chopped onion
1 can of cream of mushroom soup
1/2 cup milk
1 cup cheddar cheese, shredded
1/2 cup mayo
1 small can of mushrooms
- Preheat oven to 350°
- Cook pasta according to package instructions.
- Rinse and drain pasta.
- In a large bowl combine cooked pasta, tuna and celery.
- In a Saucepan
over medium heat combine soup and milk. Heat until warm.
- Add sheese and continue to heat until the cheese is melted.
- Remove soup from heat.
- Add mayonaise to the soup. Stir until well blended.
- Add soup mixture to pasta mixture and mix well.
- Bake uncovered for 30 minutes.
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