Best Macaroni And Tuna Casserole Recipes

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BROCCOLI AND TUNA MACARONI AND CHEESE CASSEROLE



Broccoli and Tuna Macaroni and Cheese Casserole image

This is what happened the night before we left for vacation when there was not a fresh veggie in the house, The milk was very low and no thawed meat. Instead of running to the store, I did a pantry casserole. Definitely not too healthy, but it is pretty darn good!

Provided by Parsley

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (12 ounce) box macaroni shells and cheese, box dinner
1 (10 3/4 ounce) can condensed broccoli cheese soup, undiluted (or can use cream of broccoli)
1/4 cup milk
12 ounces albacore tuna in water, drained and flaked
10 ounces frozen chopped broccoli, thawed
1/4 cup chopped onion
1/2 teaspoon garlic powder
2 -3 tablespoons butter, melted
1/3 cup breadcrumbs

Steps:

  • Prepare shells and cheese dinner according to package direction; drain but do not rinse.
  • Return cooked shells to hot pot.
  • Add in liquid cheese packet (from the shells & cheese dinner), condensed soup, milk, tuna, thawed broccoli, onion and garlic powder.
  • Gently stir to mix well.
  • Pour into a casserole dish.
  • In a small bowl, mix together melted butter and breadcrumbs.
  • Sprinkle the buttery breadcrumbs on top of the casserole.
  • Bake; uncovered for 25-30 minutes.

SOUTHWEST TUNA MACARONI AND CHEESE CASSEROLE



Southwest Tuna Macaroni and Cheese Casserole image

I made this recipe last night with things that I had on-hand, I must say that I had no leftovers -- from my kids to their friends, me and Pube....We all loved this! It's so easy that I'm a bit embarrassed to post...But it's one of our new favorites!

Provided by Stacky5

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups macaroni
12 ounces solid white tuna packed in water (Albacore, drained)
10 3/4 ounces Campbell southwest-style pepper jack soup
10 3/4 ounces milk (1 soup can full)
1/2 cup mayonnaise (Hellman's, not Miracle Whip)
2 tablespoons Progresso Italian-style fine bread crumbs
1 -2 tablespoon margarine, cut into slivers
1 cup shredded cheddar cheese
salt & pepper (to taste)

Steps:

  • Cook macaroni according to package directions to "al dente", then drain and rinse with cool water, and let drain again.
  • Meanwhile, combine soup, mayonnaise and milk, and stir until smooth.
  • Preheat oven to 350 degrees and slightly grease a 2 quart glass baking dish.
  • Mix macaroni, soup mixture, cheddar cheese, salt & pepper, and flaked tuna thoroughly in a large bowl.
  • Pour mixture into baking dish, sprinkle bread crumbs evenly on top, and then dot with margarine on top.
  • Bake, uncovered at 350 degrees for 30 minutes.

SOUTHWEST TUNA MACARONI AND CHEESE CASSEROLE



Southwest Tuna Macaroni and Cheese Casserole image

This is one of my "favorite" tuna casserole recipes! It was Stacky5 at food.com who originally posted the recipe, but I did modify the recipe somewhat. I substituted one can of soup for another, plus I added a bit more of the macaroni. I really liked this dish reheated the next day in the microwave, as it was still nice and...

Provided by Cindi M Bauer

Categories     Casseroles

Number Of Ingredients 10

2-1/2 cups uncooked macaroni (*see note)
1 can (10-3/4 oz.) campbell's fiesta nacho cheese soup
1 soup can filled with milk (l used 2% milk)
1/2 cup mayonnaise (do not use salad dressing)
1 cup shredded sharp cheddar cheese
1/4 tsp. pepper (*or use mccormick's hot shot! seasoning)
2 (5 oz.) cans solid white albacore tuna in water, drained well
3 Tbsp italian-style bread crumbs
2 Tbsp butter, melted
(*note: mccormick hot shot! seasoning, is a blend of black pepper and red pepper. )

Steps:

  • 1. Grease the inside of one 2-1/2 quart casserole baking dish; set dish aside.
  • 2. Cook macaroni according to package directions to "al dente" (9 to 11 minutes). Once cooked, drain and rinse with cold water, then drain again.
  • 3. While the macaroni is cooking, in a large bowl combine together, the soup, milk, and mayonnaise. Then stir in the shredded cheese, pepper, and tuna. (If desired, sprinkle in a bit of salt.)
  • 4. Stir in the cooked macaroni, then pour the mixture in the casserole baking dish.
  • 5. Sprinkle the bread crumbs evenly on top, then pour the melted butter over the bread crumbs.
  • 6. Place casserole (uncovered) in a 350 degree oven, and bake for 30-35 minutes. (I baked mine for 35 minutes.)
  • 7. Once heated through, remove from the oven and serve immediately.
  • 8. *Note: Whenever I make this casserole, I always use Rotini pasta, and use 3 cups, which I cook anywhere from 10-11 minutes. Also, if I don't have a can of Fiesta Nacho Cheese Soup on hand, but have a can of cheddar cheese soup, I'll use that, and I'll only use a half soup can of milk, plus a half soup can of mild salsa. I'll also substitute shredded Mexican cheese for the cheddar.

MACARONI AND TUNA CASSEROLE



Macaroni and Tuna Casserole image

I realize there are about a thousand tuna casserole recipes on this site, but here is my version. I know the processed Kraft mac 'n cheese powder isn't the healthiest (chemicals), but it sure is cheap, and I actually like it better in tuna casserole than regular shredded cheese. I toss in a bunch of veggies, so I don't feel as guilty... ;-) The added veggies also help stretch the amount of food. I "eyeball" the amount of veggies, but the amounts listed below should be pretty close to what I use.

Provided by Robyns Cookin

Categories     Tuna

Time 55m

Yield 8 , 8 serving(s)

Number Of Ingredients 14

1 (7 1/4 ounce) box Kraft macaroni and cheese
1 tablespoon reduced fat margarine
1 tablespoon olive oil
1/3 cup onion, diced
1/4 cup green bell pepper, diced
1 cup celery, diced
1/4 cup carrot, shredded
1/4 cup frozen peas
1/4 cup frozen corn
2 (6 ounce) cans tuna, drained
1/4 cup low-fat mayonnaise
1/2 cup skim milk (plus more, if needed, refer to Step 4 below)
1 (10 1/2 ounce) can cream of celery soup
2/3 cup French-fried onions

Steps:

  • Cook macaroni noodles, drain the water and stir in the margarine while noodles are still hot.
  • Meanwhile, sauté the onion, bell pepper, celery, and carrot in olive oil over medium-high heat until tender.
  • Preheat oven to 425°.
  • In a greased, 2-quart casserole dish, mix the noodles and veggies together with the peas, corn, tuna, mayonnaise, milk, and cream soup. Add additional milk if mixture is too thick.
  • Bake uncovered in the preheated over for 25 minutes.
  • Top with french fried onions during the last 5 or 10 minutes.

Nutrition Facts : Calories 225.4, Fat 7.2, SaturatedFat 1.8, Cholesterol 24.1, Sodium 548.9, Carbohydrate 24.2, Fiber 1.6, Sugar 4.1, Protein 15.8

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