Quickaroni Salad

READY IN: 50mins
Recipe by salvador1709

From the MDC kitchen to yours.

Top Review by Charlotte J

I had to make too many changes for this to come out. First if you used 2 # of pasta with 16 ounces of semi liquid, well it just would not work. So I used 14 ounces of dry pasta and cooked it. 1 teaspoon of *Black* pepper not green. I used a 10 3/4 ounces cream of mushroom soup I have never seen an 8 ounce can. Then since I had velveeta open I used *4 ounces* not tablespoons. Warmed everything back up in the pan I boiled the pasta in then put into a baking dish for 40 minutes. You really need to cover this with foil since there is no cheese to keep the top of the pasta from drying out. In the end it could have used another 1/2 cup of milk. I adopted this chef for the *Spring PAC 2008* game

Ingredients Nutrition

  • 2 lbs cooked macaroni
  • 1 teaspoon green pepper
  • 1 (8 ounce) can mushroom soup
  • 1 cup milk
  • 14 cup chopped onion
  • 2 (6 ounce) cansflaked tuna
  • 3 tablespoons Cheez Whiz


  1. Combine and bake at 325°F for 30 minutes. Serve.

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