 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Mom carried this recipe in. Was shared with her by one of her co-workers at PRC. I omit the pimiento and the bread crumbs. I always add mushrooms. My husband and grand daughter request sliced water chestnuts. Can add peas, broccoli and or cheese.Pick a favorite veggie and it is a meal all by its self. I mix everything in the electric skillet and don't bother with the oven during the summer. Play with this one, create what you like and make it your own. Ingredients:
1/2 cup sliced celery |
1/4 cup chopped onion |
2 tablespoons butter |
1 (10 ounce) can cream of mushroom soup (or cream soup of choice) |
1 3/4 cups milk |
1 (6 ounce) can tuna, drained |
2 tablespoons pimiento (optional) |
8 ounces sea shell macaroni (or rotini or what you like) |
1/4 cup buttered bread crumb |
Directions:
1. Cook celery and onion in butter till crisp tender but not brown.
2. If you are not going to bake, do this in very large skillet.
3. Add extras now.
4. Blend in soup and milk.
5. Add tuna and pimiento.
6. Meanwhile, cook macaroni as directed, drain.
7. If you are baking, combine pasta and tuna in 2 quart casserole (if you added much extra get a bigger casserole).
8. Top with bread crumbs.
9. Bake at 350 degrees for 25-30 minutes or until lightly browned.
|
|