Microwave Tuna Casserole
photo by Bill Hilbrich
- Ready In:
- 14mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 1 (6 1/4 ounce) box macaroni and cheese mix
- 4 tablespoons butter, cut in small pieces (half a stick)
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (5 ounce) can tuna fish, drained
- 1 tablespoon lemon juice
directions
- Put the macoroni from the box into a Microwave Popcorn maker -- I use a Anchor Hocking model.
- Add enough water to cover the noodles (about 2 cups). Cook noodles on high for 10 minutes or until tender -- then drain.
- Return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (DO NOT add water). the lemon juice and the entire can of tuna.
- Heat on high for 1 minute or until hot.
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Reviews
-
I did indeed do this in college, less the lemon juice, but I usually added hot sauce. It tastes good, not fabulous. But it is simple, cheap (we always used generic ingredients), & satisfying. If we were feeling fancy & had the funds, some ad- ins we tried, handful of frozen peas, any leftover cooked vegetables, handful of shredded cheese, or the classic french fried onions (in or on top). One of our cheap toppings came by accident, we were toasting white bread to make garlic toast to go with it & over-toasted a piece of bread. We scraped off the worst of it, sprayed with a little butter flavored PAM, then crumbled on top for the college version of breadcrumbs. This is not a gourmet meal, but for cheap, easy eats, it covers all the bases.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.