Prep 10 mins
Cook 20 mins
Great tuna casserole that even my kids will eat. No baking, just cook on top the stove.
- 2 boxes Velveeta shells and cheese dinner
- 1 can cream of mushroom soup
- 2 cans albacore tuna
- 1⁄2 package frozen broccoli, thawed (cooked fresh broccoli can also be used)
- 1 1⁄2 cups grated cheddar cheese
- Prepare Shells& cheese as directed.
- When finished cooking, transfer to a large skillet.
- Add soup, tuna and broccoli and stir well.
- Top with cheese and cover with lid, simmering until cheese is melted.
I used regular canned tuna and used frozen peas instead of broccoli! I loved it and so did my fiance!!! I thought it would be a little bland so I added some garlic salt, onion powder, some pepper, a small handful of shredded mozzarella cheese and some Parmesan cheese!! It made it so flavorful!! I waited to mix the cheese mixture until mixing the rest of the ingredients. Also I cooked it on med/low for a few minutes to let the peas unfreeze and soften! I will make it again! It was so quick and easy and tasty!!
I made this for mine and SO's dinner on 10/23/08.Since there was just two of us,the recipe was cut in half. To make it even easier, ( Translation: less clean up :) ) instead of boiling the pasta in a seperate pan I just went ahead and boiled it in a large skillet. When the pasta was almost done,the thawed broccoli was added.A can of regular tuna was used instead of the albacore.I don't do mushroom soup, so cream of chicken was used instead.Only 3/4 cup of shredded cheese was used for the top.After mixing everything together, and tasting I found it to be a little lacking in taste.So before serving some garlic powder and black pepper was added to the finished product. I'm not sure if this will be made again, but thanks for posting. "Keep Smiling :)"
This was great - especially after eating turkey for so many days! Thanks for the change of pace....even my picky DD loved it so you know it's a kid lover recipe!