Seashell casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| ½ | cup | Thinly sliced celery |
| 1 | small | Onion; chopped |
| 1 | can | (10.75-oz) condensed cream of xxx soup (I've used cream of celery; mushroom, etc, anything but cheese) |
| 1¼ | cup | Milk |
| 2 | tablespoons | Diced pimiento (optional) |
| 1 | Box (8-oz) small shell pasta; or you can use macaroni; cooked for 6 minutes and drained | |
| 1 | can | (7-oz) tuna; drained and flaked (I use spring water packed) |
| ½ | cup | Fine dry bread crumbs (unseasoned) or saltine cracker crumbs |
| 2 | tablespoons | Margarine; melted |
Directions
submitted by: sgjg6566@... (Julie, Michigan, USA) This recipe is perfect for potlucks and parties. Kids really love it too!! In large saucepan, saute celery and onion in margarine over medium heat for about 3 minutes. Stir in soup, milk and pimiento until blended. In 2 quart casserole toss the pasta and the tuna; mix well. Pour the sauce over pasta.
Mix together bread crumbs and melted margarine; sprinkle over pasta. Bake in a 350 degree oven for 20-30 minutes.
DAVE <DAVIDG@...>
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RECIPE ARCHIVE - 29 APRIL 1996
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