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Fast And Tasty Tuna Casserole


One word of warning, this recipe calls for ingredients that are high in sodium and in combination may be too dangerous for those on sodium restricted diets.

1-16 oz can of tuna in water
1 can cream of celery soup
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cups crushed potato chips [prefer salt and vinegar chips]
1 can corn
1 can sliced carrots
1 can sliced green beans
1 box Kraft® Macaroni and Cheese [or generic]
1/2 cup milk
2 tablespoons butter
1/4 teaspoon cayenne pepper

Preheat oven to 350 degrees. Grease a cassarole dish and set aside.

Boil water and add macaroni. Boil for 8 minutes. Drain and set aside.

In same pot you used to boil macaroni, heat butter until melted. Add cheese powder and stir until dissolved. Add milk and stir until smooth. Add pepper and stir. Add macaroni and stir in. Turn off heat.

Drain all canned vegetables, soup, and tuna.

Fold in tuna, vegetables and macaroni into cassarole dish. Stir in half of the shredded cheeses and set the rest of the cheese aside.

Smooth out and make surface of cassarole even. Put in oven and bake for 20 minutes.

Remove from oven. Sprinkle remaining cheese evenly over the surface. Then evenly sprinkle potato chips over the surface. Place back in oven for 5 minutes then remove and let stand to cool for 5 minutes before serving.