A delicious tuna casserole with macaroni, Cheddar cheese, and vegetables.
INGREDIENTS:
2 cups uncooked elbow macaroni
2 cans (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 cup shredded mild Cheddar cheese or American cheese
1 1/2 cups frozen peas or peas and carrots, slightly cooked
1/2 cup finely minced onion
1 can (4 ounces) sliced mushrooms, drained
2 cans (7 ounces each) tuna, drained and flaked
1 jar (2 ounces) chopped pimiento, drained
PREPARATION:
Prepare macaroni according to package directions; drain well. Combine macaroni with remaining ingredients; pour into a large (3-quart) casserole. Bake at 350° for 30 minutes. Tuna macaroni casserole serves 6 to 8.
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