one 11 ounce can of cheddar cheese soup one 1 pound can of julienne carrots, drained, reserve 1/3 cup liquid 3/4 teaspoon of crushed rosemary 1/4 teaspoon of pepper one 9 1/4 ounce can of tuna, drained and flaked one 15 ounce can of macaroni and cheese 1/4 cup of minced parsley one 3 1/2 ounce can of french fried onion rings
Heat oven to 375ºF. Mix soup with reserved liquid from carrots. Stir in rosemary and pepper. Spread tuna in oblong baking dish 11 1/2 x 7 1/2 x 1 1/2 inch. Layer with macaroni and cheese, carrots and parsley. Pour cheese soup mixture over layers. Bake, uncovered, for 30 - 35 minutes or until bubbly. Top with onion rings and bake for 5 minutes longer
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11 1/2 x 7 1/2 x 1 1/2 inch. Layer with macaroni and cheese, carrots and parsley. Pour cheese soup mixture over layers. Bake, uncovered, for 30 - 35 minutes or until bubbly. Top with onion rings and bake for 5 minutes longer 
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