Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Elbow macaroni |
3 ounces | Cream cheese; softened |
10¾ ounce | Cream of chicken soup; condensed |
6 ounces | Light tuna in water; drained and flaked |
1 tablespoon | Onion; chopped |
1 teaspoon | Dijon mustard |
⅓ cup | Milk |
½ cup | Dry bread crumbs |
2 tablespoons | Butter; melted |
1 tablespoon | Pimiento |
Cook macaroni according to package directions and drain. Using mixer, blend cream cheese and soup until smooth. Stir in tuna, pimiento, onion, mustard, milk and cooked macaroni. Spoon into a 1½ quart casserole. Mix bread crumbs with melted butter and sprinkle evenly over casserole. Bake at 375 for 20-25 minutes.
Recipe by: Mom Barrett
Posted to MC-Recipe Digest V1 #1032 by "rwynne@..." <rwynne@...> on Jan 22, 1998