 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This is the only tuna mac recipe I have made for over 20+ years. If you like a tuna casserole then just make it! You'll be glad you did. I promise. Ingredients:
8 ounces elbow macaroni (can also use 1/2 a package of spaghetti noodles broken into thirds) |
1/2 cup chopped celery (optional but nice) |
1 (10 ounce) can cream of celery soup |
1/2 cup whole milk |
4 tablespoons mayonnaise |
1 teaspoon dry mustard |
1 cup shredded cheese (plus a handful more to sprinkle on top if you want) |
10 ounces tuna, well drained and squeezed dry (two five ounce cans of tuna) |
4 tablespoons of minced jarred roasted red peppers or 4 tablespoons of jarred pimientos |
1/2 cup breadcrumbs (or 1 cup of panko crumbs are really nice if you have them on hand) |
4 tablespoons margarine |
1 teaspoon paprika |
Directions:
1. Cook and drain macaroni. If using the optional chopped celery, boil it with the pasta.
2. In a bowl blend together the soup, milk, mayo, and dry mustard.
3. Stir in cheese, tuna, and pimiento.
4. Gently fold in macaroni/spaghetti and transfer into a 2 quart 8X8 inch casserole dish.
5. Combine crumbs, butter, and paprika and sprinkle evenly on top.
6. Bake uncovered at 350 for 30-35 minutes or so. When the crumbs are a pretty color and the juices are bubbling around the edges your casserole is done.
|
|