Macaroni and Tuna Casserole

Robyn's Cookin''s Note:

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.

• Total Time: 55 mins
• Prep Time: 30 mins
• Cook Time: 25 mins

Ingredients:

Serves: 8

Yield: 8.0

• 1 (7 ¼ ounce) box Kraft macaroni and cheese
• 1 tablespoon reduced fat margarine
• 1 tablespoon olive oil
• 1⁄3; cup onion , diced
• ¼ cup green bell pepper , diced
• 1 cup celery , diced
• ¼ cup carrot , shredded
• ¼ cup frozen peas
• ¼ cup frozen corn
• 2 (6 ounce) cans tuna , drained
• ¼ cup low-fat mayonnaise
• ½ cup skim milk (plus more, if needed, refer to Step 4 below)
• 1 (10 ½ ounce) can cream of celery soup
• 2⁄3; cup French-fried onions

Directions:

1. Cook macaroni noodles, drain the water and stir in the margarine while noodles are still hot.
2. Meanwhile, sauté the onion, bell pepper, celery, and carrot in olive oil over medium-high heat until tender.
3. Preheat oven to 425°.
4. 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.
5. Bake uncovered in the preheated over for 25 minutes.
6. Top with french fried onions during the last 5 or 10 minutes.