Can Can Casserole

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1 can (10 3/4 oz) condensed Cheddar cheese soup
1 can (16 oz) julienne carrots, drained (reserve 1/3 cup liquid)
3/4 tsp. rosemary leaves
1/4 tsp. pepper
1 can (9 1/4 oz) tuna, drained and flaked
1 can (14 oz) macaroni and cheese
1/4 cup snipped parsley
1 can (3 1/2 oz) French fried onion rings

Heat oven to 375F. Mix soup and reserved carrot liquid. Stir in rosemary leaves and pepper. Spread tuna in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2". Top with macaroni and cheese, carrots and parsley. Pour cheese soup mixture over parsley.

Bake uncovered 30 to 35 minutes or until hot and bubbly. Sprinkle with onion rings; bake 5 minutes longer.

6 to 8 servings
 
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