RCI-ND.006.0079.001
Tuna-Mac Casserole
.
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyintermediate
Ingredients
- Amount Measurement Ingredient Preparation Method1 unit
- c cooked elbow macaroni about 7 oz dry4 unit
- reduced-fat cream of Mushroom soup1 can
- c skim milk1 unit
- 12 1/4 oz
- c Mushroom pieces raw1 unit
- 2 Tbsp
- 1/4 tsp
- 1/4 tsp
- 1 unit
Method
1
Preheat oven to 350°F (175°C).
2
Cook elbow macaroni according to package directions until al dente, then drain and set aside.
3
In a large mixing bowl, combine the cream of mushroom soup, skim milk, and drained water-packed tuna. Stir until well blended.
4
Add the raw mushroom pieces, green onion tops, celery seed, lemon pepper, and salt (if using) to the soup mixture. Fold gently to combine.
5
Stir in the cooked elbow macaroni until evenly coated with the soup mixture.
6
Transfer the mixture to a greased 9-inch baking dish, spreading it into an even layer.
7
Bake for 25 minutes until the casserole is heated through and the edges are lightly bubbling.
25 minutes
8
Remove from oven and let rest for 2-3 minutes before serving.