Cheesy Tuna Casserole |
| Name: |
Lisa Dolbee |
| Base: |
Cherry Point, NC |
| Recipe: |
1 very large can or 2 small cans of tuna
1 box of cheap macaroni and cheese
1 can of condensed cream of celery soup, cream of mushroom soup, OR cream of chicken soup
2-4 c. of cooked egg noodles or macaroni or other pasta
Any and all scraps of leftover cheese (any kind you have, or if you don't have any, I usually use about 1 c. shredded cheddar cheese)
Cherry tomatoes or sliced tomatoes, if desired
Bread crumbs or crushed Ritz crackers
2 c. frozen peas
Cook the macaroni and noodles, and put it still hot, in a dish with the grated or chopped pieces of cheese, the mac/cheese powder mix, the cream soup, some water (or milk) to thin, the peas, and stir until the cheese is well mixed in.
Place it all in a casserole dish, cut the cherry tomatoes in half and dot on top (or layer the sliced tomatoes), and sprinkle with bread or cracker crumbs.
Cover with a lid (or aluminum foil) and bake in the oven at 350 degrees until piping hot (about 30-40 minutes).
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