This recipe was clipped from cardboard packaging of some kind, likely a box of Creamettes Elbow Macaroni since it’s one of the ingredients required. Date unknown. Recipe typed below along with a scanned copy (I have two different clippings of this recipe, both scanned below).

BROCCOLI TOPPED TUNA RECIPE

1 (7 oz.) package Creamettes Elbow Macaroni, 2 cups uncooked
1 (16 oz.) jar Cheez Whiz Pasteurized Process Cheese Spread
2 (10 3/4 oz. ea.) cans Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
2 (6 1/2 oz. ea.) cans white tuna in water, drained, flaked
1 dash of black pepper
8 spears of broccoli or 1 (10 oz.) package frozen broccoli spears, partially cooked

Prepare Creamettes Elbow Macaroni according to package directions. Drain. Reserve 1/2 cup Cheez Whiz Pasteurized Process Cheese Spread. In large bowl, combine Campbell’s Condensed Cream of Mushroom Soup, milk and remaining process cheese spread; stir in macaroni, tuna and pepper. Pour into 2-quart casserole dish. Bake in 375°F oven for 25 minutes; stir. Arrange broccoli in spoke-fashion on top of macaroni mixture. Top with reserved process cheese spread. Bake 5 minutes or until hot. Makes 8 servings.

Variation: To make 4 servings, use half of each ingredient except broccoli; bake in 1 1/2-quart casserole.