Tuna-Macaroni-and-Cheese

Name: Tuna-Macaroni-and-Cheese
Yield: Makes 12 servings
Ingredients: 3 (7 oz.) cans tuna, drained and flaked; 2 (8 oz.) pkgs. macaroni (uncooked); 2 c. cooked whole kernel corn, drained (fresh, frozen or canned); 2 c. cooked peas or baby lima beans, drained (fresh, frozen or canned); 1 qt. milk; 2 c. cubed Cheddar cheese; 4 tsp. salt; ½ tsp. pepper; ½ c. dry bread crumbs; 2 tblsp. butter

Preparation info

Makes
12
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Just the main dish to serve when your extension club meets for lunch

Ingredients

2 (8 oz.) pkgs. macaroni (uncooked)
3 (7 oz.) cans tuna

Fish course
Pescatarian

Method

Cook macaroni by package directions in boiling salted water; drain. Place in two buttered 2-qt. casseroles. Add tuna, corn and peas.
Heat milk; add cheese and stir until it melts. Add salt and pepper. Pour over macaroni, mixing slightly.
Top with bread crumbs; dot with butter. Bake in moderate oven (375°) 20 minutes.