Cook Time: 1 hour
Ingredients:
- 8 ounces elbow macaroni
- 1 can cream of mushroom soup, undiluted
- 3/4 cup milk
- 1 can (approximately 7 ounces) tuna, flaked and drained
- 1/4 teaspoon pepper
- 1/4 teaspoon seasoned salt
- 3 cups shredded sharp Cheddar cheese
Preparation:
Cook macaroni in boiling salted water until tender; drain. To macaroni add cream of mushroom soup, milk, tuna, pepper, seasoned salt, and 2 cups of the shredded cheese. Mix well and transfer to a shallow lightly buttered baking dish. Mix potato chips with remaining cheese; sprinkle over macaroni mixture. Bake at 350° for 35 to 45 minutes.Serves 6 to 8.
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