 |
| Ingredients: 4 cups elbow macaroni 4 6oz cans tuna fish packed in water 1 16oz pakage frozen corn 1 16oz package frozen baby peas 1 10 3/4oz can Campbell's cream of mushroom soup 3 10 3/4oz cans Campbell's cheddar cheese soup 1 large onion, diced 1/2 bell pepper, diced 1/4 yellow bell pepper, diced 1/4 red bell pepper, diced 3 - 4 tbsp minced garlic (to taste) 2 teaspoons oregano 4 cups corn flakes shredded cheddar cheese 1 cup picante sauce (optional) |
| Cooking Directions: In large pan bring water to boil and add elbow macaroni. Boil for 10 minutes then drain in colander. While macaroni is cooking mix tuna fish, frozen corn, frozen peas, soups, onion, bell peppers, seasonings, and picante sauce (if desired) together well in large mixing bowl. Mix macaroni in with the tuna fish mix and spoon into large oblong casserole dishes (this recipe will make 2 large casseroles). Add a layer of shredded cheddar cheese on top of macaroni mix, then a layer of corn flakes, then sprinkle another layer of shredded cheddar cheese on top. Place in pre-heated 350 degree oven and cook for 30 minutes. |
 |
| an azurie24 original |