1. Prepare Gorton’s Beer Batter Tenders and macaroni according to package instructions.
2. Heat butter in large non-stick skillet over medium high heat and sauté onion and celery for 5 minutes, add pasta, cheese, soup, milk, peas and pimento, cover and cook over medium-low heat for 10 minutes, stirring occasionally.
3. Top pasta with cooked tenders and serve immediately.


10 Gorton’s Beer Batter Tenders
1 cup macaroni pasta, uncooked
2 Tbsp butter or margarine
1 medium onion, chopped
1 medium stalk celery, chopped
8 oz prepared cheese product, cubed
10.5 oz can condensed cream of chicken or shrimp soup
2/3 cup milk
1 cup peas, frozen
2 oz jar sliced pimento, optional

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Beer Battered Tenders

100% whole, wild-caught tenders in a crispy beer batter.

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