Macaroni Tuna Casserole
Taste of Home Quick Cooking Collector’s Edition
1 pkg mac & cheese
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1 can (6 oz.) tuna, drained and flaked
1/2 c. milk
1 c. (4 oz.) shredded cheddar cheese
Minced fresh parsley, optional
Prepare mac & cheese according to package directions. Stir in soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese and parsley if desired. Bake uncovered, at 350 for 20 minutes or until cheese is melted. Yield: 4 servings.
This simple cheapy casserole was perfect for a quick lunch today. With my husband coming home for lunch most days a little variety is nice. I served it with canned peas and a big glass of milk and a brownie for dessert. Just as a side note, I used Healthy Request Cream of Celery which has low sodium and is 98% fat free. It didn’t affect the taste of the dish at all.
