Tuna Mac Casserole
|Elbow macaroni||6 Ounce (1 1/2 Cups)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Canned tuna||12 Ounce, drained, flaked (Water Pack, Two 6 Ounce Each Cans)|
|Frozen peas||1 Cup (16 tbs), thawed|
|Grated parmesan cheese||1 Tablespoon|
Cook macaroni, celery, carrot, and onion in a large amount of boiling water for 8 to 10 minutes or till pasta is tender; drain.
Stir in soup, milk, and salt, if desired.
Fold in tuna and peas.
Place in a 2-quart casserole.
Cover and bake in a 375° oven for 25 minutes.
Stir, then sprinkle with cheese.
Cover and bake about 5 minutes more or till heated through.