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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I know there are probably a million tuna casserole recipes out there, but this one is my family's favorite. It always comes out so smooth and creamy. I have used low fat mayonnaise in it and it comes out just as good. (This is an old Better Homes and Gardens recipe) Ingredients:
8 ounces small shell pasta or 8 ounces elbow macaroni |
2 (10 3/4 ounce) cans condensed cream of celery soup |
2/3 cup milk |
1/2 cup mayonnaise |
1 teaspoon dry mustard |
2 cups shredded mild cheddar cheese |
3 (6 1/2 ounce) cans tuna in water, drained and flaked |
Directions:
1. Cook macaroni according to package directions; drain.
2. In a bowl blend together the soup, milk, mayonnaise and mustard.
3. Stir in cheese and tuna.
4. Gently fold in cooked macaroni.
5. Turn into a 3 quart casserole.
6. Bake, uncovered, in a preheated 350 oven until heated through, 45 to 50 minutes.
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