Mac And Cheese Tuna Casserole Recipes

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:

• 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:

• Bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to less than al dente, 5 to 6 minutes. Drain and drizzle with a touch of oil to keep the pasta loose.
• In a large bowl, flake the tuna and add the herbs (reserving a tablespoon or 2 for breadcrumbs), onions, mustard, celery, lemon juice, EVOO and some salt and pepper. Add the pasta and combine well. Transfer to a baking dish or large casserole dish.
• In a medium saucepot, melt 4 tablespoons of butter. Whisk in the flour and cook 1 minute. Then whisk in the milk and season with salt and pepper, thicken to coat the back of a spoon. Stir in the Cheddar in a figure-eight motion. Pour the sauce evenly over the pasta and tuna. Gently combine with a spoon to settle the sauce. Cool and store for a make-ahead meal.
• Melt the remaining 4 tablespoons of butter in a small pan and add the breadcrumbs and reserved herbs, toss to evenly distribute the butter, remove from heat and transfer to airtight container.
• To prepare, preheat the oven to 400 degrees F and bring the casserole to room temperature. Top the casserole with breadcrumbs and Parm cheese. Bake until golden and hot through.

Steps:

• Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
• Bake in a preheated oven until cheese is melted and bubbly.

Steps:

• Prepare macaroni and cheese according to package directions. Stir in the tuna, soup, milk, peas, mushrooms and half of the fried onions. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 25 minutes. Sprinkle with remaining fried onions; bake 5 minutes longer or until heated through.

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 oven to 350 degrees F (175 degrees C).
• Bring water to boil in a saucepan. Cook macaroni at a boil, stirring occasionally, until tender, 7 to 8 minutes; drain.
• Return macaroni to the saucepan. Stir cheese sauce mixture from the packet, margarine, and milk into the macaroni until the margarine melts and the macaroni is evenly coated in sauce. Add tuna and mushrooms; stir. Pour macaroni mixture into a small casserole dish; top with bread crumbs.
• Bake in preheated oven until hot, about 30 minutes.

Steps:

• Cook macaroni according to package directions; drain. Stir in the milk, butter and contents of cheese packet. Add the soup, tuna, peas, onion and cheese sauce. , Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until heated through.

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.

Steps:

• Preheat oven to 350°F.
• 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.
• Bake, uncovered, for 20 minutes or until cheese is melted.

Steps:

• Cook macaroni in Kraft Macaroni and Cheese Dinner and drain. Add corn, peas, mushroom soup, tuna, and cheese. Pour mixture in well-buttered casserole dish.
• Crumble bread in separate bowl and pour melted butter over until well-coated. Spread across top of casserole.
• Bake at 350°F for 45 minutes.

Steps:

• Cook macaroni according to package directions to "al dente", then drain and rinse with cool water, and let drain again.
• Meanwhile, combine soup, mayonnaise and milk, and stir until smooth.
• Preheat oven to 350 degrees and slightly grease a 2 quart glass baking dish.
• Mix macaroni, soup mixture, cheddar cheese, salt & pepper, and flaked tuna thoroughly in a large bowl.
• Pour mixture into baking dish, sprinkle bread crumbs evenly on top, and then dot with margarine on top.
• Bake, uncovered at 350 degrees for 30 minutes.

Steps:

• Preheat oven to 375°F. Prepare Dinner as directed on package. Add vegetables, tuna, milk and cheddar cheese; mix well.
• Spoon into greased 1-1/2-quart casserole dish. Toss cracker crumbs with butter; sprinkle over casserole.
• Bake 20 minutes or until heated through.

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:

• Heat oven to 350ºF.
• Prepare Dinners in large saucepan as directed on package.
• Meanwhile, blend next 3 ingredients in blender until smooth; spoon 1/2 cup into 3-qt. casserole sprayed with cooking spray. Mix remaining tomato sauce with tuna, peas and red peppers.
• Add egg and 1/2 cup shredded cheese to Dinners; mix well. Spoon 1/3 of the Dinner mixture over tomato sauce in casserole; top with layers of half the tuna mixture and 1/2 cup of the remaining shredded cheese. Repeat layers. Cover with remaining Dinner mixture.
• Bake 30 min. Top with remaining shredded cheese; bake 5 min. or until melted. Let stand 5 min. before serving.

Steps:

• Prepare macaroni and cheese according to package.
• Stir in soup, tuna and milk.
• Pour into a greased 2-qt.
• baking dish.
• Sprinkle with cheese.
• Bake, uncovered at 350 degrees for 20 minutes.