Ingredients

4 oz. (1 cup) elbow macaroni
1 (3 oz.) pkg. cream cheese, softened
1 (10 1/2 oz.) can condensed cream of
mushroom soup
1 (6 1/2 or 7 oz.) can tuna, drained
and flaked
1 Tbsp. chopped canned pimento
1 Tbsp. chopped onions
1 tsp. prepared mustard
1/3 C. milk
1/2 C. dry bread crumbs
2 Tbsp. butter or margarine, melted

Cooking Instructions

Cook macaroni using package directions; drain. With electric mixer, blend cheese and soup; stir in next 5 ingredients. Turn into a 1 1/2 quart casserole. Mix crumbs and butter or margarine; sprinkle over tuna mixture. Bake in a moderate oven (375 degrees) for 20 minutes. Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)