Tuna and Macaroni Cheese Casserole ~ seriously??
By 965koit on March 16, 2020
Two of my favorite things, tuna fish and macaroni and cheese meet ~ This comfort food is ready and waiting in your pantry to feed the family. Serve with a tossed salad and enjoy ~
- 8 ounces elbow macaroni
- 10 ounces tuna (drained)
- 6 tablespoons butter (divided use)
- 1 small onion finely chopped (1/3 cup)
- 1/2 green bell pepper (finely chopped)
- 2 tablespoons all-purpose flour
- 3/4 teaspoon salt or seasoned salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1/2 cup frozen peas (thawed)
- 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery
- 1 cup (4 ounces) shredded cheddar cheese cheddar jack blend is good, but you can use your favorite cheese
- 1 cup soft fine breadcrumbs
Steps to Make It
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Heat the oven to 350 F. Butter a 2-quart casserole.
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Cook macaroni until tender (al dente), drain and rinse.
Melt 4 tablespoons of the butter in a large saucepan, add chopped onions and bell pepper and sauté over low heat for about 3 to 4 minutes, until tender. -
Add flour, salt, and pepper; cook, stirring, for about 1 to 2 minutes.
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Add milk and condensed soup and stir over low heat until the sauce is smooth and thickened.
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Add cooked drained macaroni, flaked tuna, peas, and about half of the cheese to sauce mixture, stirring constantly.
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Pour the mixture into the prepared casserole; top with remaining shredded cheese.
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Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs until thoroughly coated. Scatter the crumbs over the cheese layer.
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Bake the casserole for 30 to 40 minutes, or until the crumb topping is nicely browned.
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