Southwest Tuna Macaroni and Cheese Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I made this recipe last night with things that I had on-hand, I must say that I had no leftovers - from my kids to their friends, me and Pube....We all loved this! It's so easy that I'm a bit embarrassed to post...But it's one of our new favorites! Ingredients:
2 cups macaroni |
12 ounces solid white tuna packed in water (albacore, drained) |
10 3/4 ounces campbell southwest-style pepper jack soup |
10 3/4 ounces milk (1 soup can full) |
1/2 cup mayonnaise (hellman's, not miracle whip) |
2 tablespoons progresso italian-style fine bread crumbs |
1 -2 tablespoon margarine, cut into slivers |
1 cup shredded cheddar cheese |
salt & pepper (to taste) |
Directions:
1. Cook macaroni according to package directions to al dente , then drain and rinse with cool water, and let drain again.
2. Meanwhile, combine soup, mayonnaise and milk, and stir until smooth.
3. Preheat oven to 350 degrees and slightly grease a 2 quart glass baking dish.
4. Mix macaroni, soup mixture, cheddar cheese, salt & pepper, and flaked tuna thoroughly in a large bowl.
5. Pour mixture into baking dish, sprinkle bread crumbs evenly on top, and then dot with margarine on top.
6. Bake, uncovered at 350 degrees for 30 minutes.
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