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Tuna Macaroni Pie

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Ingredients
  Flour 1 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
  Paprika 1⁄8 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 2 Ounce (1/2 Cup)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Egg 1 , beaten
  Elbow macaroni 8 Ounce, cooked, drained
  Butter/Regular margarine 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Pared shredded carrots 1⁄2 Cup (8 tbs)
  Canned tuna 14 Ounce, drained, flaked (2 Cans, 7 Ounce Each)
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Mayonnaise 3⁄4 Cup (12 tbs)
  Chopped fresh parsley 1 Tablespoon
Directions

Place 1 tblsp. butter in 3-qt. glass casserole.
Microwave at high setting 1 minute, or until melted.
Blend in flour, Worcestershire sauce and paprika.
Gradually stir in milk.
Microwave at high setting 2 minutes, or until mixture thickens, stirring after 1 minute.
Stir in Cheddar cheese and Parmesan cheese.
Microwave at high setting 30 seconds, or until cheese is melted.
Stir a small amount of the hot mixture into egg.
Pour egg mixture into hot mixture, blending thoroughly.
Stir in macaroni.
Place 2 tblsp. butter in 1 1/2-qt. glass casserole.
Microwave at high setting 1 minute, or until melted.
Add onion, green pepper and carrot.
Cover; microwave at high setting 5 minutes.
Stir in tuna, soup and mayonnaise.
Cover; microwave at high setting 2 minutes.
Press two thirds of the macaroni mixture into bottom and up sides of 10" glass pie plate.
Spoon tuna mixture into macaroni shell.
Spread remaining macaroni mixture over top.
Coyer with plastic wrap, turning back 1" to allow for escape of steam.
Microwave at high setting 7 minutes, rotating dish one-quarter turn after 4 minutes.
Let stand on wooden board or heatproof surface, covered, 5 minutes before serving.
Sprinkle with chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Pie
Ingredient: 
Tuna
Preparation Time: 
5 Minutes

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