Name: Tuna Californian
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

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

Cook macaroni in boiling salted water by package directions. Drain.

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.

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

CategoryCasserole, Main Dish, Mushrooms, Nuts, Seafood, Vegetable

Ingredients