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Location: Texas, United States

Monday, October 30, 2006

Tuna Macaroni Casserole

I boiled the chopped celery first so it wouldn’t be crunchy. You can add ¼ cup chopped green pepper if you like.

8 oz elbow macaroni, uncooked (2 cups)
1 can (6 oz) water-packed tuna, drained
1 cup sliced celery
1/3 cup chopped green onions
1 small can or jar pimientos
1 can condensed cream of celery soup
½ cup lowfat milk
1 cup shredded reduced-fat sharp cheddar cheese (4 oz)
½ cup lowfat mayonnaise
¼ tsp black pepper

Cook macaroni according to package directions. Drain. Rinse with cold water and drain again. In a large bowl, combine cooked macaroni, tuna, celery, onions, and pimiento. Mix well.

In a small saucepan, combine soup and milk. Heat over medium heat until smooth. Add cheese and continue to cook until cheese is melted. Remove from heat and stir in mayonnaise and black pepper.

Pour sauce over macaroni mixure. Mix well. Pour into a 1 ½-quart casserole dish that has been sprayed with cooking spray. Bake at 350 degrees, uncovered, for 30 minutes. Serve hot.



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