Macaroni And Tuna Casserole Recipes

Steps:

• Preheat oven to 350°. Prepare macaroni and cheese according to package directions. Stir in soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese and, if desired, parsley. Bake, uncovered, 20-25 minutes or until cheese is melted.

Steps:

• Cook and drain macaroni. If using the optional chopped celery, boil it with the pasta.
• In a bowl blend together the soup, milk, mayo, and dry mustard.
• Stir in cheese, tuna, and pimiento.
• Gently fold in macaroni/spaghetti and transfer into a 2 quart 8X8 inch casserole dish.
• Combine crumbs, butter, and paprika and sprinkle evenly on top.
• Bake uncovered at 350 for 30-35 minutes or so. When the crumbs are a pretty color and the juices are bubbling around the edges your casserole is done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return macaroni to pot.
• Stir 1/4 cup butter, 1/4 cup milk, and powdered cheese from envelope into the cooked macaroni. Stir cream of mushroom soup, tuna, and 1/2 cup milk into the macaroni and cheese. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
• Mix bread crumbs, melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer.
• Bake in the preheated oven until cheese is melted and bread crumb topping is lightly browned, about 20 minutes.

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• Put frozen peas into a colander and rinse with hot water; drain well.
• Place the macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put the tuna in the bowl, flaking it apart.
• Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.

Steps:

• Cook macaroni noodles, drain the water and stir in the margarine while noodles are still hot.
• Meanwhile, sauté the onion, bell pepper, celery, and carrot in olive oil over medium-high heat until tender.
• Preheat oven to 425°.
• In a greased, 2-quart casserole dish, mix the noodles and veggies together with the peas, corn, tuna, mayonnaise, milk, and cream soup. Add additional milk if mixture is too thick.
• Bake uncovered in the preheated over for 25 minutes.
• Top with french fried onions during the last 5 or 10 minutes.

Steps:

• Sauté the onion lightly in hot fat.
• Gradually stir in the soup and the milk.
• Fold in the tuna, season to taste, and add half the cheese.
• Mix the macaroni and the tuna mixture, put in a greased casserole dish and top with the remaining cheese.
• Bake 10-15 minutes in the oven at 350ºF or until the cheese is melted and the casserole bubbly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Bring 6 cups water to a boil in a medium saucepan. Stir in macaroni from the box and cook for 7 minutes. Drain macaroni, then rinse under cold water and drain again. Set cheese sauce packet aside.
• Melt butter in the same saucepan over medium heat. Add milk and cheese sauce packet; mix well. Stir in condensed soup and cook until heated through, about 3 minutes.
• Combine drained macaronis, peas, and tuna in a bowl. Fold in the cheesy soup mixture. Pour mixture into the prepared baking dish.
• Bake in the preheated oven for 30 minutes. Sprinkle with Cheddar cheese, then sprinkle French-fried onions over top. Bake until onions are brown and cheese is melted, another 5 minutes.