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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Mushrooms, green peppers and onion are added to boxed macaroni and cheese in this comforting take on the classic tuna bake. It is a delicious, hearty and quick-to-fix dinner, writes Helen Suter from Golconda, Illinois. I serve it with a tossed salad and hot rolls. Ingredients:
1 package (7-1/4 ounces) macaroni and cheese mix |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1/3 cup butter, cubed |
3/4 cup milk |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 can (6 ounces) tuna, drained |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 jar (2 ounces) diced pimientos, drained |
Directions:
1. Set aside the cheese sauce packet. In a saucepan, cook macaroni according to package directions; drain and set aside.
2. In the same pan, saute onion and green pepper in butter. Return macaroni to the pan. Add milk and contents of cheese sauce packet; stir until smooth. Stir in the soup, tuna, mushrooms and pimientos.
3. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Yield: 4-6 servings.
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