Ingredients
1
(7-oz.) pkg. (1 1/2 cups) uncooked elbow macaroni
1
cup milk
4
oz. (1 cup) shredded cheddar cheese
1
(10 3/4-oz.) can condensed cream of mushroom soup
1
(5-oz.) can tuna, drained, flaked
1
(4-oz.) can mushroom pieces and stems, drained
1
(2-oz.) jar chopped pimientos
2
teaspoons instant minced onion
1/2
teaspoon dry mustard
1/2
cup crushed potato chips
Preparation
Heat oven to 350°F. Grease 2-quart casserole. In large saucepan or Dutch oven, cook macaroni to desired doneness as directed on package. Drain; return to saucepan.
Add all remaining ingredients except potato chips; stir to combine. Pour mixture into greased casserole. Sprinkle with potato chips.
Bake at 350°F. for 25 to 35 minutes or until thoroughly heated.
