AuthorRetroRuth
From Farm Journal Cooking For Company, 1968
[cooked-sharing]
8 oz elbow macaroni, uncooked
2 cups sour cream
1 tsp oregano
21 oz canned tuna
1 cup sliced ripe (black) olives
8 oz canned mushrooms, undrained
¾ cup chopped green pepper
½ cup chopped cashews
2 cups grated Cheddar cheese
14 oz frozen breaded onion rings
1
Cook macaroni in boiling salted water by package directions. Drain.
2
Mix together all ingredients, except cheese and onion rings. Tum into a greased 13 x 9 x 2 inch baking pan. Sprinkle with cheese. Lay thawed onion rings on top.
3
Bake in moderate oven (350°) 30 minutes. Slip under the broiler a minute, or long enough to brown onion rings. Yield: Makes 12 to 14 servings
Ingredients
8 oz elbow macaroni, uncooked
2 cups sour cream
1 tsp oregano
21 oz canned tuna
1 cup sliced ripe (black) olives
8 oz canned mushrooms, undrained
¾ cup chopped green pepper
½ cup chopped cashews
2 cups grated Cheddar cheese
14 oz frozen breaded onion rings
