This casserole was quick and easy to make-probably a new one of my favorites! I used way more mushrooms that it originally called for-but I love mushrooms! I also added green onions to the dish, since I had some extra laying around. I didn't have any shredded cheddar, so I used mozzarella instead. I also had to use Kraft Macaroni & Cheese noodles, since I went to the gas station to buy noodles. Since I had the cheese packet, and a little less cheese than the recipe called for, I added the cheese packet. I can't complain!
De-Lightful Tuna Casserole
- 1 package (7 ounces) elbow macaroni
- 1 can (10-3/4 ounces) condensed cream of mushroom soup
- 1 cup sliced fresh mushrooms
- 1 cup shredded cheddar cheese
- 1 cup fat-free milk
- 1 can (6 ounces) light water packed tuna, drained and flaked
- 2 tablespoons diced pimientos
- 3 tablespoons dried minced onions
- 1 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/3 cup crushed cornflakes
Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.
Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered at 350 degrees for 25-30 minutes or until bubbly.
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