Easy Macaroni Tuna Casserole
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Description
This dish is super easy. It is also a very hearty delicious bowl of comfort food. The guys in my house loved it. I loved this recipe but I used cream of mushroom soup and added the cheese into the casserole. I also melted butter and added bread crumbs to the top before baking, then sprinkle top lightly with dill seasoning. The resulting casserole was very creamy and flavorful.
Ingredients
- 1 (7.25 ounce) package macaroni and cheese
- ¼ cup butter
- ¼ cup milk
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (5 ounce) can tuna, drained and flaked
- ½ cup milk
- 1 cup shredded Cheddar cheese
- 1 tablespoon minced fresh parsley, or to taste
- ¼ cup bread crumbs
- ¼ cup butter, melted
- ½ teaspoon dried dill weed, or to taste
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- 2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return macaroni to pot.
- 3. Stir 1/4 cup butter, 1/4 cup milk, and powdered cheese from envelope into the cooked macaroni. Stir cream of mushroom soup, tuna, and 1/2 cup milk into the macaroni and cheese. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
- 4. Mix bread crumbs, melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer.
- 5. Bake in the preheated oven until cheese is melted and bread crumb topping is lightly browned, about 20 minutes.
Nutrition Facts
serving: 6 servings
calories: 437.7 kcal
carbohydrates: 31.4 g
protein: 18.1 g
saturated fat: 15.5 g
cholesterol: 73.9 mg
sodium: 881.6 mg
fiber: 0.9 g
sugar: 5.9 g