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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Although this is a low fat recipe, it is absolutely scrumptious and a real kid pleaser! Leftovers taste great microwaved. Can be made in advance and refrigerated until ready to bake. Ingredients:
2 cups elbow macaroni |
1 can flaked tuna (, water packed is best) |
1 cup diced celery |
2 green onions, thinly chopped |
1 chopped sweet bell pepper (, green or red look best) |
1 can low-fat cream of celery soup, undiluted |
1/2 cup low-fat milk |
1 cup shredded mild cheese (, cheddar, mozzarella, etc.) |
1/2 cup low-fat mayonnaise |
black pepper (about 1 tsp) |
Directions:
1. Heat the oven to 350 degrees.
2. Cook the macaroni until just tender and drain.
3. Combine cooked macaroni, tuna, celery, onion and bell pepper in a large bowl.
4. Heat the undiluted soup with the milk in a small saucepan.
5. When it is smooth, add the cheese and keep cooking it until the cheese is melted.
6. Remove the saucepan from the heat and stir in the mayonnaise and the black pepper.
7. Pour the saucepan contents over the macaroni mixture in the bowl and mix it up well to combine.
8. Pour the whole thing into a medium sized casserole dish (about 2 quart) that has been sprayed with no-stick spray.
9. Bake for 30 minutes.
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