Taco Tuna Macaroni
16 oz pkg. elbow macaroni, cooked-al dente
juice of 1/2 a lemon
2 large cans albacore tuna,water drained
1 pkg taco dry mix
2 can(s) 10 3/4 oz. each cream of chicken soup
2 soup cans of water
1/4 c dehydrated onions
2 Tbsp dried parsley
14 oz can peas with liquid
Garnish: 1 cup shredded cheese and 1 cup durkee's french fried onion rings
Cook macaroni in boiling water for 8 minutes. Drain and place in a large bowl( I used my mixer bowl) and squeeze 1/2 of a lemon over the pasta .Mix to coat.
Heat oven to 350.
Add all remaining ingredients to the bowl and mix to blend. Do not drain the peas (or corn If you are using that-which I prefer) but use use what you have.Use the taco mix straight from the package.Don't add any salt as there is enough in all the other ingredients.
Spray a 9x13-inch baking dish and pour the mixture into the dish and spread evenly.
Top with the onion rings and cheese.
Bake for 45 minutes , until bubbly and cheese has melted.Remove from oven add 1/2 cup more cheese over top and let set for 5 minutes