Tuna Spaghetti Bake
|Spaghetti||3 1⁄2 Ounce (1/2 Package)|
|Tuna||7 Can (70 oz), flaked (1 Can)|
|Chopped pimiento||1⁄3 Cup (5.33 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Sharp process american cheese||6 Ounce, shredded|
|Crushed potato chips||1⁄2 Cup (8 tbs)|
Break spaghetti in 1-inch pieces; cook in boiling salted water until tender; drain.
In a 1 1/2 quart casserole, combine spaghetti with tuna and pimiento.
Brown almonds in butter; stir in soup, milk, and cheese.
Heat and stir till cheese melts.
Pour over spaghetti mixture.
Border with crushed potato chips.
Bake at 350° for 30 minutes or till heated through.
Garnish with pimiento.