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Tuna and Elbow-Spaghetti
Bake
3 quarts water
3 teaspoons salt
1 tablespoon oil
2 cups macaroni
1/2 cup celery
1/4 cup onion
2 tablespoons margarine
1 can cream of celery soup
1 1/4 cups milk
1 can (7 oz) tuna, drained
1 tablespoon chopped pimiento (opt)
1/2 cup bread crumbs
2 tablespoons margarine, melted
Heat oven to 350 degrees. Cook macaroni in water. Drain
and rinse under hot water. In large skillet, cook celery and
onion in margarine until tender. Blend in soup and milk. Add
tuna and pimiento. Combine cooked macaroni and tuna mixture.
Turn into 2 quart casserole. Combine bread crumbs and melted
margarine. Sprinkle over top. Bake at 350 degrees for 25-30
minutes. 4-6 servings. Can microwave 15 minutes.
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