Southwest Tuna Macaroni and Cheese Casserole
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- 2-1/2 cups
- uncooked macaroni (*see note)
- 1 can
- (10-3/4 oz.) campbell's fiesta nacho cheese soup
- 1 soup can
- filled with milk (l used 2% milk)
- 1/2 cup
- mayonnaise (do not use salad dressing)
- 1 cup
- shredded sharp cheddar cheese
- 1/4 tsp.
- pepper (*or use mccormick's hot shot! seasoning)
- 2 (5 oz.)
- cans solid white albacore tuna in water, drained well
- 3 Tbsp
- italian-style bread crumbs
- 2 Tbsp
- butter, melted
- (*note: mccormick hot shot! seasoning, is a blend of black pepper and red pepper. )
1Grease the inside of one 2-1/2 quart casserole baking dish; set dish aside.
2Cook macaroni according to package directions to "al dente" (9 to 11 minutes). Once cooked, drain and rinse with cold water, then drain again.
3While the macaroni is cooking, in a large bowl combine together, the soup, milk, and mayonnaise. Then stir in the shredded cheese, pepper, and tuna. (If desired, sprinkle in a bit of salt.)
4Stir in the cooked macaroni, then pour the mixture in the casserole baking dish.
5Sprinkle the bread crumbs evenly on top, then pour the melted butter over the bread crumbs.
6Place casserole (uncovered) in a 350 degree oven, and bake for 30-35 minutes. (I baked mine for 35 minutes.)
7Once heated through, remove from the oven and serve immediately.
8*Note: Whenever I make this casserole, I always use Rotini pasta, and use 3 cups, which I cook anywhere from 10-11 minutes. Also, if I don't have a can of Fiesta Nacho Cheese Soup on hand, but have a can of cheddar cheese soup, I'll use that, and I'll only use a half soup can of milk, plus a half soup can of mild salsa. I'll also substitute shredded Mexican cheese for the cheddar.