TUNA MACARONI CASSEROLE

Tuna Macaroni Casserole image

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.

Provided by Pot Scrubber

Categories One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

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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

Steps:

Cook and drain macaroni. If using the optional chopped celery, boil it with the pasta.
In a bowl blend together the soup, milk, mayo, and dry mustard.
Stir in cheese, tuna, and pimiento.
Gently fold in macaroni/spaghetti and transfer into a 2 quart 8X8 inch casserole dish.
Combine crumbs, butter, and paprika and sprinkle evenly on top.
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.

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