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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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