INGREDIENTS:
- 2 cups elbow macaroni - 1 (9 ounce) can tuna, drained - 1 (10.75 ounce) can condensed cream of mushroom soup - 1 (10.75 ounce) can milk - 1 cup shredded sharp Cheddar cheese - 1 cup crushed croutons
DIRECTIONS: [ol] - Preheat oven to 350 degrees F (175 degrees C). - Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain. - In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top. - Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.[/ol]