Cream Cheese Bluegill Bake

     1 (3 oz.) pkg. cream cheese
     1 c. dry macaroni
     1 (10 oz.) can condensed cream of
     mushroom soup
     1 1/2 c. cooked, flaked bluegill
     1/4 c. chopped onion
     1/4 c. chopped green pepper
     2 Tbsp. prepared mustard
     1/4 tsp. salt
     1/4 c. milk
     1/2 c. cornflake crumbs

Preheat oven to 375°F. Allow cream cheese to soften
at room temperature. Prepare macaroni according to
package directions. Drain. Blend soup and cream
cheese with an electric mixer. Stir in macaroni and
remaining ingredients, except cornflake crumbs. Place
mixture in a 1 1/2 quart dish. Sprinkle with cornflake
crumbs. Bake for 20 to 25 minutes.

Serves 4.

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David A. Dawson
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Date Last Modified: 02/10/06