| Dill Tuna Casserole
2 eggs (hard boiled)
1 cup of tiny shell macaroni or elbow macaroni
One 10 1/2 ounce can of condensed cream of mushroom soup
1/3 cup of milk
1/4 cup of mayonnaise
1 tablespoon of dried parsley flakes
1/2 teaspoon of dried dill weed
One 6 1/2 ounce can of tuna, drained
1 cup of shredded American cheese
French fried onions (optional)
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Cook macaroni according to package directions. In a mixing bowl combine soup, milk, mayonnaise and parsley. Add dill weed. Stir in tuna and cheese. Gently fold in the hard-boiled eggs (chopped) and macaroni. Put into a 1 1/2 quart casserole dish. Bake at 350ºF. for 40 minutes or until bubbly. Remove from oven. Sprinkle French fried onions on top if desired. Bake 5 minutes more. Makes 4-5 servings.
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