Southwest Tuna Macaroni and Cheese Casserole
Cindi M Bauer
2-1/2 cupsuncooked macaroni (*see note)
1 can(10-3/4 oz.) campbell's fiesta nacho cheese soup
1 soup canfilled with milk (l used 2% milk)
1/2 cupmayonnaise (do not use salad dressing)
1 cupshredded 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 Tbspitalian-style bread crumbs
2 Tbspbutter, melted
·(*note: mccormick hot shot! seasoning, is a blend of black pepper and red pepper. )
How to Make Southwest Tuna Macaroni and Cheese Casserole
- Grease the inside of one 2-1/2 quart casserole baking dish; set dish aside.
- Cook macaroni according to package directions to "al dente" (9 to 11 minutes). Once cooked, drain and rinse with cold water, then drain again.
- While 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.)
- Stir in the cooked macaroni, then pour the mixture in the casserole baking dish.
- Sprinkle the bread crumbs evenly on top, then pour the melted butter over the bread crumbs.
- Place casserole (uncovered) in a 350 degree oven, and bake for 30-35 minutes. (I baked mine for 35 minutes.)
- Once heated through, remove from the oven and serve immediately.
- *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.