Tuna Macaroni Casserole

Recipe by Pot Scrubber
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces elbow macaroni (can also use 1/2 a package of spaghetti noodles broken into thirds)
  • 12
    cup chopped celery (optional but nice)
  • 1
    (10 ounce) can cream of celery soup
  • 12
    cup whole milk
  • 4
    tablespoons mayonnaise
  • 1
    teaspoon dry mustard
  • 1
    cup shredded cheese (plus a handful more to sprinkle on top if you want)
  • 10
    ounces tuna, well drained and squeezed dry (two five ounce cans of tuna)
  • 4
    tablespoons of minced jarred roasted red peppers or 4 tablespoons of jarred pimientos
  • TOPPING
  • 12
    cup breadcrumbs (or 1 cup of panko crumbs are REALLY nice if you have them on hand)
  • 4
    tablespoons margarine
  • 1
    teaspoon paprika
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DIRECTIONS

  • Cook and drain macaroni. If using the optional chopped celery, boil it with the pasta.
  • In a bowl blend together the soup, milk, mayo, and dry mustard.
  • Stir in cheese, tuna, and pimiento.
  • Gently fold in macaroni/spaghetti and transfer into a 2 quart 8X8 inch casserole dish.
  • Combine crumbs, butter, and paprika and sprinkle evenly on top.
  • Bake uncovered at 350 for 30-35 minutes or so. When the crumbs are a pretty color and the juices are bubbling around the edges your casserole is done.
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