Tuna Elbow Macaroni Casserole
|Uncooked elbow macaroni||7 Ounce, cooked (2 Cup)|
|Frozen chopped broccoli||10 Ounce (1 Package)|
|Tuna canned in vegetable oil||14 Ounce (2 Cans, 7 Ounce Each)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Condensed cheddar cheese soup||11 Ounce (1 Can)|
|Milk||1 1⁄4 Cup (20 tbs)|
1. Prepare macaroni and set aside.
2. Pierce package of frozen broccoli with a fork. Heat in microwave oven just until defrosted (about 3 minutes at High); drain.
3. Put cooked macaroni, undrained tuna, salt, drained broccoli and the celery into a 3-quart glass casserole; mix well.
4. Blend condensed soup and milk; add to tuna mixture and mix well. Cover with an all-glass lid or plastic wrap. Cook in microwave oven 10 minutes at High, or until thoroughly heated; stir twice.