INGREDIENTS
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