Difference between revisions of "Tuna-Mac Casserole"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
== Description == | == Description == | ||
. | . | ||
| Line 13: | Line 13: | ||
* 1/4 tsp [[lemon pepper]] | * 1/4 tsp [[lemon pepper]] | ||
* [[salt]] (optional) | * [[salt]] (optional) | ||
| − | == | + | == Procedures == |
Mix altogether. Pour into two 1 1/2 quart casseroles coated with | Mix altogether. Pour into two 1 1/2 quart casseroles coated with | ||
Latest revision as of 16:25, 11 July 2012
Description
.
Ingredients
- Amount Measurement Ingredient Preparation Method
- 4 c cooked elbow macaroni about 7 oz dry
- 1 can reduced-fat cream of Mushroom soup
- 1 c skim milk
- 12 1/4 oz water-packed Tuna
- 1 c Mushroom pieces raw
- 2 Tbsp green onion tops
- 1/4 tsp celery seed
- 1/4 tsp lemon pepper
- salt (optional)
Procedures
Mix altogether. Pour into two 1 1/2 quart casseroles coated with
cooking spray. (One may be lined with heavy duty foil before spraying.
Then freeze before baking.)
Bake at 350=B0 F for 25-30 minutes. (Bake FROZEN casserole for 50-60 minutes
or
until hot.)
