Tuna Macaroni Casserole Pasta & Grains
2 cups uncooked macaroni
1 can undiluted mushroom soup
1 can undiluted chicken soup
1/2 to 3/4 cup milk
2 cups shredded cheese
(cheddar or cheddar & gouda) 		2 - 6 oz. cans flaked white tuna
2 cups fresh bread crumbs
1/8 to 1/4 lb. margerine
2 or 3 tbsp. finely chopped onion
* Excellent with leftover cooked salmon instead of tuna. Omit the chicken soup and increase the Bernaise Sauce.

Cook macaroni in rapidly boiling salted water for 7 to 9 minutes. Drain, rinse in cold water and drain again. Set aside.

Heat soups, milk and cheese in a saucepan until cheese is melted. Ina bowl, mix drained tuna, soup mixture, cooked macaroni and onion. Put in a buttered casserole.

Melt the margerine in a fry pan. Add the bread crumbs and stir continuously as crumbs brown. Set aside

Sprinkle crumbs over the casserole and bake at 375 F for 25 minutes. Serve warm. Serves 6.

Note; If you wish, you may substitute 1/2 cup of Bernaise sauce for 1/2 cup milk. You may also add 1/2 cup cooked peas. You may also substitute swiss cheese and/or mozzarella cheese for cheddar and/or gouda.

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