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.
8oz large pasta shells
1 C cooked crumbled bacon
⅓ C ranch dressing
⅓ C mayo
½ C diced English cucumber
½ tbsp ranch dressing seasoning mix
1 tbsp diced pimento
2 tbsp fresh chives, chopped, plus more for garnish
Cook the pasta according to package directions. Drain and cool. I cool mine quicker by leaving the pasta in my colander and putting some ice in the colander.
Once the pasta is cooled, place it in a large mixing bowl with the remaining ingredients. Mix well. Garnish with fresh chives, if desired.
2 (15-ounce) cans black-eyed peas, drained
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel)
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 (8-ounce) bottle Italian dressing
1 (4-ounce) jar chopped pimentos, drained
In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.