"Summer Macaroni Tuna Casserole"
Author: Sheila Kerrian
Recipe type: Entree
Cuisine: American
Serves: 4 - 6
- 8 oz box small elbow macaroni uncooked – about 2 cups
- 1/2 teaspoon butter/margarine for macaroni water
- 1 teaspoon sea salt for water
- 2 5oz cans tuna
- 1 8oz can very young small sweet peas
- 1 cup mayo
- 1/2 cup crumbled, seasoned croutons
- Fill 4 quart pot halfway with water and bring to a boil.
- Add teaspoon sea salt to water or to taste.
- Add uncooked macaroni to water, and return to boil.
- Add teaspoon margarine to water (keeps macaroni from sticking to itself).
- Boil for 8-10 minutes until ‘al dente’ (firm), stirring occasionally.
- Pour into colander, drain well, and return macaroni to the pot.
- Drain water/oil from the tuna cans and add tuna to the macaroni pot.
- Drain liquid from peas and add to the macaroni pot.
- Add mayo to the pot and lightly toss all ingredients together.
- Arrange contents of pot in serving dish and sprinkle crumbled croutons on top.
- Chill in refrigerator for up to an hour and serve.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2020/07/knr-p-260-summer-macaroni-tuna-casserole/
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