Recipe by iewe
A friend and I made this up in college -- as we did not have much money, nor a proper kitchen. Over the years, I have tweaked it a bit -- now that I DO have a proper kitchen!
Top Review by Andi of Longmeadow Farm
You know, sometimes when it's hot~you don't want to eat nor even be near a kitchen. Until~you get a hankering for this dish. I have been thinking about this, and thinking about it for a couple of weeks, In fact, my husband and I discussed when we would have this. Today was the day. Even though it was hot, and unbearable, as Maryland summers months go, I made this for our lunch, and devoured it poolside. This really, really hits the spot. I picked the fresh peas from the garden this morning, along with some fresh red onions. I quickly assembled this, and baked it for a bit in the oven, and believe me, it hit the spot. There is nothing "Poor Man's" about this. Totally wonderful in taste, as well as probably inchangable with vegetables, using broccoli, even chopped up zucchini, or fresh green beans in place of peas. I added crushed potato chips on top instead of the French fried onions, as I didn't have any. And a spot of dried red pepper flakes just to give it that extra "pow!" Thanks, iewe, will make it lots! Made for *ZWT3 07*
- 1 (7 1/4 ounce) box Kraft macaroni and cheese
- 1 (6 ounce) can tuna
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 cup frozen peas, defrosted
- 1 cup cheddar cheese, shredded
- 1 cup French-fried onions
Directions See How It's Made
- Cook Macaroni and Cheese according to box directions.
- Stir in tuna, cream of mushroom soup, and frozen peas.
- Transfer mixture to baking dish and top with shredded cheese and french fried onions.
- Bake at 375 degrees until cheese is melted, and dish is heated through (approximately 15 minutes).
- If you are low on time, or don't want to heat up the oven, you can omit the cheese and french friend onions, and simply warm through on the stovetop.