Tuna Macaroni Casserole

Any thoughts on what volume of tuna is intended here?

I’m not aware of a Number 1/2 can, and the smallest can with a 1/2 in its name was the 2-1/2, which had an internal volume of about three and a half cups, so it wasn’t that. Tuna tended to come in cans that were either just under six ounces or around seven ounces, so I’m guessing it’s a seven-ounce can, or maybe one and a half seven-ounce cans?


From the box of C.C from Ceres, California.

Tuna Macaroni Casserole

2 cups uncooked elbow macaroni
1 10-1/2 oz. can condensed cream of mushroom soup
1 cup milk
1 Tbsp. chopped onion
1 Tbsp. chopped pimento
2 Tbsp. chopped green pepper
1/4 tsp. black pepper
1/4 lb. processed sharp cheese (grated or cubed)
1 [no. 1/2?] can tuna

Cook macaroni according to directions on package. Set aside.

Combine soup, milk, chopped onion, pimento, green pepper and black pepper. Place over low heat, add cheese and stir occasionally till cheese melts. Mix macaroni and tuna in 1-1/2 quart casserole. Blend in cheese sauce.

Bake in oven (325 deg. F.) about 20 minutes. Serves 6.

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