Yield: 4 Servings
|\N \N||-Sue Woodward|
|1 medium||Onion; chopped|
|1 can||6.5-oz. tun; drained|
|1 slice||Bread; finely crumbled|
|2 teaspoons||Lemon juice|
|1 pack||8-oz. small macaroni shells; cooked and drained|
|1 can||11-oz. cond. cheddar cheese soup|
|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) Posted to MM-Recipes Digest V3 #342 From: Tonya <imbri@...>
Date: Sat, 14 Dec 1996 12:27:50 -0800