Tuna And Macaroni Casserole
|Canned tuna/Salmon||6 Ounce, drained and flaked|
|Cooked enriched elbow macaroni||2⁄3 Cup (10.67 tbs)|
|Peas/Frozen peas and carrots, defrosted||4 Ounce|
|Mushrooms||1⁄2 Cup (8 tbs), drained (Cooked Or Canned)|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs)|
|Worcestershire sauce/Red hot sauce/curry powder||1⁄2 Teaspoon|
In attractive casserole, arrange 2 layers each of fish, macaroni, peas, and mushrooms.
Sprinkle each layer with salt.
Combine milk with Worcestershire or other seasoning and pour into casserole.
Sprinkle generously with paprika and bake at 375Â° F. until piping hot and brown.
This dish may easily be extended to include other vegetables drained, rinsed bean sprouts; cooked or canned wax beans, sliced tomatoes, etc.