Macaroni Tuna Casserole

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.

 

Tater-Tot Casserole

1 1/2 lbs. ground beef
1 can Cream of ___________ Soup (your favorite)
1 can corn
tater tots

Brown and drain hamburger. Place beef in a casserole dish. Spoon cream of ____ soup over meat. Spread can of corn over meat and soup. Cover with tots. Bake in the oven on 350° for 40-50 minutes or until heated through.

Pros: This dish is so easy and delicious.
Variations: I suppose you could add onion to the meat when browning and sprinkle shredded cheese over the tots toward the end of the baking time. You could probably also substitue different vegetables instead of the corn, like green beans or peas. My original recipe says to put the meat in the dish raw and cook the whole thing for 1 hour but I personally like the drain the grease off the beef.