Microwave Tuna Casserole
This recipe was designed to meet the limited resources in an office break room or on campus housing.There is enough for two, but leftovers can be refrigerated for several days and reheated.
- Ready In:
- 1 (6 1/4 ounce) box macaroni and cheese mix
- 4 tablespoons butter, cut in small pieces (half a stick)
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (5 ounce) can tuna fish, drained
- 1 tablespoon lemon juice
- Put the macoroni from the box into a Microwave Popcorn maker -- I use a Anchor Hocking model.
- Add enough water to cover the noodles (about 2 cups). Cook noodles on high for 10 minutes or until tender -- then drain.
- Return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (DO NOT add water). the lemon juice and the entire can of tuna.
- Heat on high for 1 minute or until hot.
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I did indeed do this in college, less the lemon juice, but I usually added hot sauce. It tastes good, not fabulous. But it is simple, cheap (we always used generic ingredients), & satisfying. If we were feeling fancy & had the funds, some ad- ins we tried, handful of frozen peas, any leftover cooked vegetables, handful of shredded cheese, or the classic french fried onions (in or on top). One of our cheap toppings came by accident, we were toasting white bread to make garlic toast to go with it & over-toasted a piece of bread. We scraped off the worst of it, sprayed with a little butter flavored PAM, then crumbled on top for the college version of breadcrumbs. This is not a gourmet meal, but for cheap, easy eats, it covers all the bases.Reply
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