I was HUNGRY tonight for a comfort food, and this recipe exceeded my expectations. I made a few ingredient substitutions and used Smoked Albacore Tuna from the amazing Tuna Guys, but Aunt Betty's excellent recipe gets all the credit.
1 3/4 cup uncooked macaroni
1 can cream of mushroom soup (I just noticed the recipe calls for condensed; I just used regular.)
1 cup milk
1 T chopped onion & 2 T chopped green pepper (Rather than use such small quantities of these vegetables, I used an entire bunch of chopped green onion tops.)
1 T pimiento (I chopped about 7 pimiento-stuffed green olives.)
S&P
1/4 lb processed sharp cheese, grated
2 cans tuna fish, drained
Cook macaroni; rinse, drain, and set aside. Combine soup, milk, onion, olives, and S&P. Place over low heat, add grated cheese, and stir until cheese is melted. I added the tuna and cooked macaroni to this sauce, rather than the other way around. It seemed like it was good enough to eat at that point. But I followed the recipe and put it all in a casserole and baked at 325 for 20 minutes. That was a good decision, because it got even better.
1 3/4 cup uncooked macaroni
1 can cream of mushroom soup (I just noticed the recipe calls for condensed; I just used regular.)
1 cup milk
1 T chopped onion & 2 T chopped green pepper (Rather than use such small quantities of these vegetables, I used an entire bunch of chopped green onion tops.)
1 T pimiento (I chopped about 7 pimiento-stuffed green olives.)
S&P
1/4 lb processed sharp cheese, grated
2 cans tuna fish, drained
Cook macaroni; rinse, drain, and set aside. Combine soup, milk, onion, olives, and S&P. Place over low heat, add grated cheese, and stir until cheese is melted. I added the tuna and cooked macaroni to this sauce, rather than the other way around. It seemed like it was good enough to eat at that point. But I followed the recipe and put it all in a casserole and baked at 325 for 20 minutes. That was a good decision, because it got even better.
