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Categories:
elbow macaroni butter Cheddar cheese tuna carrots Cheddar cheese soup rosemary pepper parsley onions
Viewed: 32 - Published at: 5 years agoIngredients
- 1 (7 oz.) Creamettes, elbow macaroni
- 2 Tbsp. butter or margarine, melted
- 1 c. Cheddar cheese, grated
- 1 (9 1/4 oz.) can chunk tuna (light), drained and flaked
- 1 (16 oz.) can diced carrots
- 1 (11 oz.) can canned Cheddar cheese soup
- 3/4 tsp. rosemary
- 1/4 tsp. pepper
- 1/4 c. snipped parsley
- 1 (3 oz.) can Durkee French onions
Method
- Prepare Creamettes according to package directions.
- Drain and toss macaroni, margarine and cheese.
- Drain carrots, reserving liquid.
- Combine soup, 1/3 cup reserved liquid, rosemary and pepper.
- Spread tuna on lightly oiled 11 x 12 x 7 1/2-inch baking dish.
- Top with macaroni mixture, then the carrots and parsley. Pour soup over all.
- Bake in a 375° oven for 30 to 35 minutes. Remove from oven and top with French fried onions.
- Bake 5 minutes longer.
