YOU CAN'T STOP EATING TUNA
CASSEROLE
 
1 can cream of celery soup
1/2 c. milk
1/2 c. mayonnaise
1/2 c. chopped celery
1/2 c. grated cheddar cheese
1 can tuna
2 c. elbow macaroni, cooked

Combine all ingredients in a casserole and bake at 350 degrees for 30 minutes.

Variations: 1/2 c. water chestnuts 2 hard cooked eggs, sliced 1 tsp. salt Pepper 1/4 tsp. celery salt 3 tbsp. parsley 3/4 tsp. marjoram 1 tsp. instant minced onion

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“TUNA CASSEROLE”

 

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