10.75 oz. can condensed cream of celery soup
6 oz. can tuna in water – drained
2 cups cooked elbow macaroni
3/4 cup milk – low-fat okay
2 Tbls. parsley flakes
2 Tbls. chopped pimientos
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbls. dry bread crumbs
Combine all ingredients, except bread crumbs, in a greased, oven-proof casserole dish.
Bake, uncovered, in 400 degree oven for 25 minutes.
Sprinkle bread crumbs on top and bake an additional 5 minutes.
1 (8 ounce) box uncooked macaroni
1/2 pound shredded American cheese
1 onion, chopped
1 green bell pepper, chopped
1 (12 ounce) can corned beef
2 (10.75 ounce)s cans condensed cream of chicken soup
2 cups milk
1 (10 ounce) box frozen peas
In a large bowl, mix together the macaroni, cheese, onion, green bell pepper, corned beef, soup, milk and peas.
Place this in a lightly greased 9×13 inch baking dish and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C)
Bake at 375 degrees F (190 degrees C) for 1 hour.