Crunchy Tuna Bake

Name: Crunchy Tuna Bake
Ingredients: 1 (7 oz.) Creamettes, elbow macaroni; 2 Tbsp. butter or margarine, melted; 1 c. Cheddar cheese, grated; 1 (9 1/4 oz.) can chunk tuna (light), drained and flaked; 1 (16 oz.) can diced carrots; 1 (11 oz.) can canned Cheddar cheese soup; 3/4 tsp. rosemary; 1/4 tsp. pepper; 1/4 c. snipped parsley; 1 (3 oz.) can Durkee French onions

10 ingredients

8 steps

Ingredients

1 (7 oz.) Creamettes, elbow macaroni
2 Tbsp. butter or margarine, melted
1 c. Cheddar cheese, grated
1 (9 1/4 oz.) can chunk tuna (light), drained and flaked
1 (16 oz.) can diced carrots
1 (11 oz.) can canned Cheddar cheese soup
3/4 tsp. rosemary
1/4 tsp. pepper
1/4 c. snipped parsley
1 (3 oz.) can Durkee French onions

Directions

1

Prepare Creamettes according to package directions.
2

Drain and toss macaroni, margarine and cheese.
3

Drain carrots, reserving liquid.
4

Combine soup, 1/3 cup reserved liquid, rosemary and pepper.
5

Spread tuna on lightly oiled 11 x 12 x 7 1/2-inch baking dish.
6

Top with macaroni mixture, then the carrots and parsley. Pour soup over all.
7

Bake in a 375° oven for 30 to 35 minutes. Remove from oven and top with French fried onions.
8

Bake 5 minutes longer.