09-28-2004, 08:03 PM
INGREDIENTS: [ul] [li]2 cups elbow macaroni [li]1 (9 ounce) can tuna, drained [li]1 (10.75 ounce) can condensed cream of mushroom soup [li]1 (10.75 ounce) can milk [li]1 cup shredded sharp Cheddar cheese [li]1 cup crushed croutons [/li][/ul]
DIRECTIONS: [ol] [li][#333333]Preheat oven to 350 degrees F (175 degrees C).[/#333333] [li][#333333]Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.[/#333333] [li][#333333]In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.[/#333333] [li][#333333]Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.[/#333333] [/li][/ol]
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DIRECTIONS: [ol] [li][#333333]Preheat oven to 350 degrees F (175 degrees C).[/#333333] [li][#333333]Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.[/#333333] [li][#333333]In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.[/#333333] [li][#333333]Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.[/#333333] [/li][/ol]
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