Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Sue Woodward |
| 1 medium | Onion; chopped |
| 1 tablespoon | Oil |
| 1 can | 6.5-oz. tun; drained |
| 1 slice | Bread; finely crumbled |
| ½ cup | Milk |
| 2 teaspoons | Lemon juice |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 pack | 8-oz. small macaroni shells; cooked and drained |
| 1 can | 11-oz. cond. cheddar cheese soup |
| ⅔ cup | Milk |
| 2 teaspoons | Prepared mustard |
| 1 teaspoon | Worcestershire sauce |
| ¾ cup | Cheddar cheese, 3-oz.; shredded |
In small skillet, saute onion in hot oil until onion is tender. Inlg.
bowl, combine the onion and tuna, bread crumbs, ½ cup milk, lemon juice, salt, and pepper. Mix well. In another lg. bowl, combine cooked macaroni with soup, ⅔ cup milk, mustard, and worcestershire sauce. Mix well. Spread half of macaroni mixture over bottom of lightly greased 12"x8" baking dish. Spread tuna mixture over macaroni layer; top evenly with remaining macaroni mixture. Sprinkle with cheese. Bake in 350~ oven for 30 mins. or until casserole is bubbly and cheese topping is melted and lightly browned. Makes 4 to 6 servings.
Source: Old newspaper clipping rec'd from Joni Cloud (5/95)