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    You are in: Home / Recipes / Southwest Tuna Macaroni and Cheese Casserole Recipe
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    Southwest Tuna Macaroni and Cheese Casserole

    Southwest Tuna Macaroni and Cheese Casserole. Photo by Domestic Goddess

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Stacky5's Note:

    I made this recipe last night with things that I had on-hand, I must say that I had no leftovers -- from my kids to their friends, me and Pube....We all loved this! It's so easy that I'm a bit embarrassed to post...But it's one of our new favorites!

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    1. 1
      Cook macaroni according to package directions to "al dente", then drain and rinse with cool water, and let drain again.
    2. 2
      Meanwhile, combine soup, mayonnaise and milk, and stir until smooth.
    3. 3
      Preheat oven to 350 degrees and slightly grease a 2 quart glass baking dish.
    4. 4
      Mix macaroni, soup mixture, cheddar cheese, salt & pepper, and flaked tuna thoroughly in a large bowl.
    5. 5
      Pour mixture into baking dish, sprinkle bread crumbs evenly on top, and then dot with margarine on top.
    6. 6
      Bake, uncovered at 350 degrees for 30 minutes.

    Ratings & Reviews:

    • on September 16, 2011


      Editing my review: Today I made this delicious casserole, but I only had a can of cheddar cheese soup, so instead of adding a full soup can of milk, I added a half can of milk, plus a half can of a mild salsa, which worked well in this dish. I also used shredded Mexican cheese in place of sharp cheddar, and I topped the casserole with 3 tablespoons of bread crumbs.
      My review posted on April 26, 2011: This was pretty good, but even bettter when reheated the next day. I had to use a can of Campbell's Fiesta Nacho Cheese Soup in place of the other, as Campbell's no longer makes the Southwest-Style Pepper Jack Soup, plus I used 2-(5 oz.) cans of the albacore tuna, since you can no longer find the 12-ounce cans. Since there was so much liquid to make this dish, I ended up adding 2-1/2 cups of the macaroni (which I used rotini). I did not add any salt, but did add 1/4 tsp of McCormick's Hot Shot! Seasoning in place of the pepper (it's a blend of black pepper & red pepper). I found I had to bake the casserole a bit longer (for 35 minutes). Next time I may bake it at 375 instead of 350, so the topping/the bread crumbs, will brown up a bit more.

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    • on December 17, 2007


      This is outstanding! I'm not a cream soup fan, or a cooked mayo fan, but I LOVE this. I'm making it for the 2nd time this week right now.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2007


      Very nice! I never made (or ate) a tuna-noodle casserole before, so when my fiance asked if I could make one I found your recipe. I made this for a family dinner and there were NO leftovers! You shouldn't be embarrassed to post easy recipes, sometimes those are the best ones!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Southwest Tuna Macaroni and Cheese Casserole

    Serving Size: 1 (187 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 613.1
    Calories from Fat 255
    Total Fat 28.3 g
    Saturated Fat 10.6 g
    Cholesterol 84.4 mg
    Sodium 796.6 mg
    Total Carbohydrate 51.0 g
    Dietary Fiber 1.7 g
    Sugars 3.4 g
    Protein 37.0 g

    The following items or measurements are not included:

    Campbell southwest-style pepper jack soup

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