Ingredients:
- 2 cups uncooked elbow macaroni
- 2 cans (10 1/2 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup shredded mild Cheddar cheese or American cheese
- 1 1/2 cups frozen peas or peas and carrots, slightly cooked
- 1/2 cup finely minced onion
- 1 can (4 ounces) sliced mushrooms, drained
- 2 cans (7 ounces each) tuna, drained and flaked
- 1 jar (2 ounces) chopped pimiento, drained
Directions:
Prepare macaroni according to package directions; drain well. Combine macaroni with remaining ingredients; pour into a large (3-quart) casserole. Bake at 350° for 30 minutes.Serves 6-8
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