Tuna-Macaroni Casserole |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 7-ounce cans tuna, drained and flaked | 1 cup uncooked elbow macaroni, cooked according to package directions | 1-1/4 cups shredded Cheddar cheese |
| 1-1/2 cups corn flakes | 1 cup milk | 2 eggs, slightly beaten |
| 1/2 cup coarsely chopped green pepper | 1 tablespoon freeze-dried chopped chives | 1 teaspoon salt |
| 1/4 teaspoon pepper | 2 cups crushed corn flakes | 1 tablespoon melted butter or margarine |
| 1/4 teaspoon paprika | ||
| 1 | Heat oven to 350 F. Combine tuna, macaroni, 1 cup of the cheese, the 1-1/2 cups corn flakes, the milk, eggs, green pepper, chives, salt and pepper. Spoon into a shallow 1-1/2-quart baking dish. Mix the 2 cups crushed corn flakes, the remaining 1/4 cup cheese, the butter and paprika. Sprinkle over top of tuna mixture. Bake 40 to 45 minutes, until crumbs are lightly browned. |