Thesa's REALLY Easy Tuna Cassarole
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- 1 box
- kraft velveeta shells and cheese, regular, not family sized
- 1 can(s)
- tuna, packed in water
- 12 -15
- ritz or townhouse crackers, crushed
1Preheat oven to 400 degrees. Start the water to boil. While the water is ramping up to a fast boil, open canned tuna and drain well.
2Cook Shells and Cheese per directions. I try to drain the pasta when still slightly firm, since the pasta will also be baked.
3Once shells are drained, return to the cooking pan.
Add the cheese packet and drained tuna, and mix well. Put mixture into an ovenproof 2 quart casserole. I think a round deep one gives better results than a shallow casserole dish, although it works in either.
4Top with crushed crackers, pop in oven and bake for 8 - 10 minutes, or until crackers have browned lightly.