INGREDIENTS
125 gs
elbow macaroni noodles
250 mLs
chicken broth
1/2 can
condensed cream of celery soup
50 mLs
cream
30 mLs
milk
1 can
water-packed tuna
125 mLs
cheddar cheese
50 mLs
celery
22 mLs
onion
15 mLs
parsley
1 mL
coarsely ground pepper
175 mLs
peas
2
vine-ripened tomatoes