Seaside macaroni & cheese

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)

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