Southwest Tuna Macaroni and Cheese Casserole
- 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. )
How to Make Southwest Tuna Macaroni and Cheese Casserole
- 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.