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.
 
 
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