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1 (3 oz.) pkg. cream cheese
1 c. dry macaroni
1 (10 oz.) can condensed cream of mushroom soup
1 1/2 c. cooked, flaked snook
1/4 c. chopped onion
1/4 c. chopped green pepper
2 Tbsp. prepared mustard
1/4 tsp. salt
1/4 c. milk
1/2 c. cornflake crumbs
Preheat oven to 375°F. Allow cream cheese to soften at room temperature. Prepare macaroni according to package directions. Drain. Blend soup and cream cheese with an electric mixer. Stir in macaroni and remaining ingredients, except cornflake crumbs. Place mixture in a 1 1/2 quart dish. Sprinkle with cornflake crumbs. Bake for 20 to 25 minutes.
Serves 4.
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