Tuna Velvet Casserole
|Water||4 Cup (64 tbs)|
|Vegetable oil||1 Teaspoon|
|Elbow macaroni||1 Cup (16 tbs) (Uncooked)|
|Cream cheese||1 Cup (16 tbs), softened|
|Condensed cream of celery soup||1 Can (10 oz)|
|Tuna fish||1 Can (10 oz), drained, flaked|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Frozen carrot||1 (Thawed)|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Pepper white||To Taste|
|Paprika||To Taste (For Garnish)|
Bring water to a rapid boil in a heavy 2 quart saucepan.
Add 1/2 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
In a large bowl, blend cream cheese and soup.
Fold in cooked macaroni, tuna, onion, peas and carrots, walnuts, 1/8 teaspoon salt and pepper.
Butter a 1-1/2 quart casserole.
Spoon macaroni mixture into casserole.
Sprinkle with paprika.
Place in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 25 minutes until golden.
Makes 4 servings.