Ingredients
1 c. tiny shell macaroni
1 can cream of chicken soup
1/3 c. milk
1/4 c. mayonnaise
1 T. parsley, dried
1/2 t. dill weed
6 1/2 oz. tuna, drained
1 c. Velveeta, chopped
1 hard boiled egg
Preparation
Mix all ingredients together. Place in a greased 2 quart casserole. Cook on high 3 minutes; then at 70% for 3 minutes. Top with french-fried canned onions, if desired. (I don’t desire)
