Prep 10 mins
Cook 30 mins
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!
- 2 cups macaroni
- 12 ounces solid white tuna packed in water (Albacore, drained)
- 10 3⁄4 ounces Campbell southwest-style pepper jack soup
- 10 3⁄4 ounces milk (1 soup can full)
- 1⁄2 cup mayonnaise (Hellman's, not Miracle Whip)
- 2 tablespoons Progresso Italian-style fine bread crumbs
- 1 -2 tablespoon margarine, cut into slivers
- 1 cup shredded cheddar cheese
- salt & pepper (to taste)
- Cook macaroni according to package directions to "al dente", then drain and rinse with cool water, and let drain again.
- Meanwhile, combine soup, mayonnaise and milk, and stir until smooth.
- Preheat oven to 350 degrees and slightly grease a 2 quart glass baking dish.
- Mix macaroni, soup mixture, cheddar cheese, salt & pepper, and flaked tuna thoroughly in a large bowl.
- Pour mixture into baking dish, sprinkle bread crumbs evenly on top, and then dot with margarine on top.
- Bake, uncovered at 350 degrees for 30 minutes.
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.
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.
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!