Tuna Macaroni Casserole
- 7 ounces elbow macaroni
- 2 cans (5 ounces each) tuna, drained
- 1 cup mayonnaise
- 1 cup shredded Cheddar cheese (4 oz)
- 2 teaspoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium stalk celery, chopped (1/2 cup)
- 1 small onion, chopped (1/4 cup)
- Cook macaroni as directed on package then rinse with cold water and drain.
- In large bowl, mix macaroni with remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.