Wednesday, October 19, 2011

Tuna Hotdish

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Whenever I make this recipe Chris tells me it tastes just like his mom's.... when she used to cook.  HAHA  It's a favorite of his and I have had to make a double batch when I make this recipe because a regular sized batch just isn't enough for the five of us.  I'm going to post the double of the recipe, but if you don't want as much make half and bake it in an 8x8 container for35 to 40 minutes.

Tuna Hotdish

2 cups dry elbow mac or shells
2 cans tuna, drained
2 cans cream of chicken soup
1 cup milk
1 cup miracle whip
Velveeta cheese to taste cut into small cubes

Boil macaroni and drain.  While macaroni is boiling mix all other ingredients in a large bowl.  You can put as much or as little Velveeta in this as you want.  I used probably 2 or 3 ounces and cut into small pieces so it melts nicely among the rest of the ingredients.  After macaroni is cooked and drained add to tuna mixture and mix well.  Pour into a greased 11x7 pan.  Bake at 350 for about 50 minutes.  Stir once or twice while baking and stir before serving.  I usually let it sit for about 5 minutes after removing from the oven before serving so it thickens up just a bit.

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