AuthorRetroRuth
Rating

From Farm Journal Cooking For Company, 1968

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 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

Directions

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

Tuna Californian

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