Tuna and Macaroni Deluxe Casserole Recipe
Summary
Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings8
HealthyHigh Protein
Ingredients
| Macaroni package | 1 | |
| Margarine | 1/4 Cup (16 tbs) | |
| Day-old white-bread cubes - 1 cup | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Condensed cream-of-celery soup - 1 can (10 3/4 ounce), undiluted | ||
| Milk | 1 Cup (16 tbs) | |
| Sharp cheddar cheese - 1 package (4-ounce size), grated (1 cup) | ||
| Worcestershire sauce | 1 Teaspoon | |
| Chunk-style tuna - 2 cans (7-ounce size), un-drained | ||
Directions
GETTING READY
1. Preheat oven to 375 degrees Fahrenheit.
MAKING
2. Following directions on the package, cook macaroni; drain.
3. In a skillet, melt margarine; spoon 2 tablespoons and toss with bread cubes; keep aside.
4. In the remaining margarine, sauté onion and green pepper for about 5 minutes until tender.
5. Remove the skillet from heat and stir in soup, milk, cheese and Worcestershire; mix until well blended.
6. Stir in tuna.
FINALISING
7. Into a 2-quart casserole, keep the drained macaroni.
8. Pour the tuna mixture over macaroni; mix gently.
9. Sprinkle prepared bread cubes on top.
10. Place the dish in the oven and bake uncovered for 30 minutes until bubbly and golden-brown.
SERVING
11. Serve hot with tossed salad.
1. Preheat oven to 375 degrees Fahrenheit.
MAKING
2. Following directions on the package, cook macaroni; drain.
3. In a skillet, melt margarine; spoon 2 tablespoons and toss with bread cubes; keep aside.
4. In the remaining margarine, sauté onion and green pepper for about 5 minutes until tender.
5. Remove the skillet from heat and stir in soup, milk, cheese and Worcestershire; mix until well blended.
6. Stir in tuna.
FINALISING
7. Into a 2-quart casserole, keep the drained macaroni.
8. Pour the tuna mixture over macaroni; mix gently.
9. Sprinkle prepared bread cubes on top.
10. Place the dish in the oven and bake uncovered for 30 minutes until bubbly and golden-brown.
SERVING
11. Serve hot with tossed salad.
Chef
