Friday, December 9, 2011

{recipe} Tuna Noodle Casserole


This is a super simple recipe I've been making at least 13 years, and I've never received a complaint from anyone. Kids love it, my dad who hates hot tuna dishes loves it, my husband who hates mayo loves it. It's just one of those easy meals that seem to do it for everyone across the board.

Ingredients
1 box macaroni and cheese
1 can cream of mushroom soup
1 can tuna fish, drained
1/2 cup mayonnaise
1/2 cup milk
1/2 cup frozen peas, defrosted
Bread crumbs


A Note from the Cook
You can use any type of macaroni and cheese, but I love to use Pasta Roni White Shells and Cheddar. It tastes exactly the same either way, but the white shells looks fancier. You can also make this dish insanely healthy by using the 98% fat free soup, low fat mayo and whole wheat bread crumbs. I prepared everything low fat - it tastes amazing both ways.


Directions
Prepare the macaroni and cheese first, the way it explains on the mac and cheese box directions. Preheat the oven to 350 degrees and spray your casserole pan with nonstick cooking spray. Mix together the prepared macaroni and cheese with the can of cream of mushroom soup, tuna fish, mayonnaise, milk and peas. Pour into your casserole dish, spread out evenly and lightly cover the top of the mixture with bread crumbs. Bake in the oven for 30 minutes and you're done! Spoon out and serve.