Monday, February 20, 2012
Tuna Noodle Casserole - recipe
Terry White’s Tuna Noodle Salad
2 cups macaroni, uncooked
½ cup low-fat mayonnaise
1 can tuna packed in water, drained
1 can peas drained, or 1 cup leftover peas
1 cup diced celery, or 1 tsp celery seed
½ teaspoon coarse ground pepper
½ teaspoon salt
Diced onion to taste.
Boil macaroni in salted water, drain and chill. Add other ingredients and mix well. A good one-dish meal on a hot day. Most of the salt goes down the drain. This will keep in the refrigerator for two or three days. Makes enough for four.
Contributed by Terry L. White author of FIRST WALTZ, the latest title in the Chesapeake Heritage Series.