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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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An easy tuna casserole cooked on the stove top and made with items most likely in your pantry. This is a DH creation that he absolutely loves and I have learned to like. It was originally made w/o peas but I find it more enjoyable with the peas. Ingredients:
2 (7 1/4 ounce) boxes kraft macaroni and cheese |
4 tablespoons butter (1/2 stick) |
1/2 large onion, diced |
1 (8 ounce) can sliced mushrooms |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cheddar cheese soup |
1 -2 cup frozen peas |
2 (6 ounce) cans tuna |
1/4 cup milk |
1 lb cheddar cheese, shredded |
pepper, to taste |
Directions:
1. Boil water and cook macaroni until al dente.
2. While macaroni cooks:.
3. In large skillet, sautee onions and mushrooms in butter.
4. Add both cans of soup, bring to a simmer.
5. Add Cheese Powder from Mac-n-Cheese to skillet and mix well.
6. Add peas, drained tuna and milk until combined.
7. Drain macaroni and return to pot.
8. Add the contents of the skillet to the macaroni and mix well.
9. Add shredded cheese and mix until melted.
10. Pepper to taste.
11. Enjoy!
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