1 pound elbow macaroni, cooked as directed

3 cans tuna, in water

½ cup milk

8 ounces mozzarella cheese, part skim, shredded

8 ounces cheddar cheese, lowfat, shredded

2 cans cream of mushroom soup

2 teaspoons white pepper

1 tablespoon parsley, ground

2 stalks celery, chopped

12 ounces American cheese, sliced


DIRECTIONS                                           PREPARATION TIME: 55 mins.


Cook the elbow macaroni in 4 quarts boiling salted water for 6-7 mins. (al dente).

Transfer to a colander, and rinse briefly with hot water.

Mix the macaroni with all of the other ingredients, except the sliced cheese, in a very large bowl.

Pour into a deep, nonstick, greased baking pan (9 x 12).

Spread the mixture evenly in the pan, and cover with cheese slices.

Bake in the oven at 350° for 30 min., or just until the cheese begins to bubble and brown.




SERVING SUGGESTIONS                                        SERVINGS: 6-8








                                                                                                JMM 7/05