“I got this recipe from an old Pillsbury book. They had the lighter, healthier version vs the older higher fat version. I opted for the higher fat version....its comfort food, don't mess with it! (if you want to make the ligher version just substitue low fat milk, reduced fat cheese and 98% fat free soup)”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 7 ounces uncooked macaroni
  • 1 cup milk
  • 4 ounces shredded cheddar cheese
  • 1 (10 1/4 ounce) can condensed cream of mushroom soup
  • 1 (6 ounce) can tuna
  • 2 teaspoons minced dried onion
  • 12 teaspoon dry mustard
  • crushed potato chips

Directions

  1. Cook macaroni to desired doneness, drain.
  2. Meanwhile, heat oven to 350°F Spray casserole with nonstick cooking spray. In large bowl, combine all remaining casserole ingredients; stir to combine.
  3. Add cooked macaroni, stir gently to mix. Pour mixture into casserole. Sprinkle with crushed potato chips.
  4. Bake at 350F for 25 to 35 minutes.

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