Crunchy Tuna Bake

• 1 (7 oz.) Creamettes, elbow macaroni
• 2 Tbsp. butter or margarine, melted
• 1 c. Cheddar cheese, grated
• 1 (9 1/4 oz.) can chunk tuna (light), drained and flaked
• 1 (16 oz.) can diced carrots
• 1 (11 oz.) can canned Cheddar cheese soup
• 3/4 tsp. rosemary
• 1/4 tsp. pepper
• 1/4 c. snipped parsley
• 1 (3 oz.) can Durkee French onions

1. Prepare Creamettes according to package directions.
2. Drain and toss macaroni, margarine and cheese.
3. Drain carrots, reserving liquid.
4. Combine soup, 1/3 cup reserved liquid, rosemary and pepper.
5. Spread tuna on lightly oiled 11 x 12 x 7 1/2-inch baking dish.
6. Top with macaroni mixture, then the carrots and parsley. Pour soup over all.
7. Bake in a 375u0b0 oven for 30 to 35 minutes. Remove from oven and top with French fried onions.
8. Bake 5 minutes longer.

elbow macaroni, butter, cheddar cheese, tuna, carrots, cheddar cheese soup, rosemary, pepper, parsley, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793492 (may not work)