Ingredients:
2 cups macaroni
12 ounces solid white tuna packed in water ( Albacore, drained)
10 3/4 ounces Campbell southwest-style pepper jack soup
10 3/4 ounces milk ( 1 soup can full)
1/2 cup mayonnaise ( Hellman’s, not Miracle Whip)
2 tablespoons Progresso Italian-style fine bread crumbs
1 -2 tablespoon margarine, cut into slivers
1 cup shredded cheddar cheese
salt & pepper ( to taste)
Directions:
Cook macaroni according to package directions to “al dente”, then drain and rinse with cool water, and let drain again.
Meanwhile, combine soup, mayonnaise and milk, and stir until smooth.
Preheat oven to 350 degrees and slightly grease a 2 quart glass baking dish.
Mix macaroni, soup mixture, cheddar cheese, salt & pepper, and flaked tuna thoroughly in a large bowl.
Pour mixture into baking dish, sprinkle bread crumbs evenly on top, and then dot with margarine on top.
Bake, uncovered at 350 degrees for 30 minutes.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.