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Title: Seaside Macaroni and Cheese
Categories: Casserole Blank
Yield: 4 Servings
| 1 | md | Onion; chopped |
| 1 | tb | Oil |
| 1 | cn | 6.5-oz. tun; drained |
| 1 | sl | Bread; finely crumbled |
| 1/2 | c | Milk |
| 2 | ts | Lemon juice |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | pk | 8-oz. small macaroni shells; cooked and drained |
| 1 | cn | 11-oz. cond. cheddar cheese soup |
| 2/3 | c | Milk |
| 2 | ts | Prepared mustard |
| 1 | ts | Worcestershire sauce |
| 3/4 | c | 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, 1/2 cup milk, lemon juice, salt, and pepper. Mix well. In another lg. bowl, combine cooked macaroni with soup, 2/3 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 Date: Sat, 14 Dec 1996 12:27:50 -0800
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