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Tuna Macaroni Casserole Recipe

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This recipe for Tuna Macaroni Casserole, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mrs. Brenda Pierson


1 (8 oz.) box elbow macaroni
1 (7 oz.) can tuna
2 cans mushroom soup
stick butter or margarine
3 Tbsp. flour
1 c. milk
tsp. salt
c. grated sharp cheddar cheese
1 medium onion, grated
Juice of 1 lemon
1 (4 oz.) can mushrooms
1 (4 oz.) can pimiento
Corn flakes

Cook macaroni until tender. Drain and cool. Melt butter, blend in flour. Gradually add milk and salt. Cook until thickened, stirring constantly. Add cheese, stir until melted, cool. Combine turn, liquids with onion and lemon juice, add soups, mushroom, cheese sauce, macaroni and pimiento. Place in casserole dish. Bake at 300 degrees until simmering, reduce to 225 degrees and bake for 30 minutes and stir once after it begins to cook. After cooked for 30 minutes, sprinkle with corn flakes and brown.




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