Sign Up

Serves: 6
Total Calories: 114

2 cups macaroni dry
1 (10 1/2-ounce) can cream of mushroom soup
1/2 cup milk
1 (6-ounce) can tuna - drained and flaked
1 tablespoon dried parsley
2 tablespoons bread crumbs - buttered

Preheat the oven to 350°F. Cook the macaroni in boiling, salted water until done. Drain and rinse with hot water. In a 1-1/2 quart casserole dish, whisk the soup with the milk until smooth. Stir in the drained tuna and parsley until well blended. Toss in the cooked noodles and stir until coated. Top the casserole with the buttered crumbs. Bake at 350°F. for 30 minutes. Serves 6.

Nutritional Facts:

Serves: 6
Total Calories: 114
Calories from Fat: 17

More Recipes from the DVO Recipe Book Cookbook:
Chicken Gravy
Chili Cornbread Casserole
Coconut Cream Pie
Mexican Chip Dip and Tortilla Chips
Simply Creamy Macaroni and Cheese
Spaghetti Pie
Tropical Chicken and Rice
Tuna Fish Casserole
Whipped Potatoes