Southwest Tuna Macaroni and Cheese Casserole
"I made this recipe last night with things that I had on-hand, I must say that I had no leftovers -- from my kids to their friends, me and Pube....We all loved this! It's so easy that I'm a bit embarrassed to post...But it's one of our new favorites!"
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photo by Cindi Bauer
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- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 cups macaroni
- 12 ounces solid white tuna packed in water (Albacore, drained)
- 10 3⁄4 ounces Campbell southwest-style pepper jack soup
- 10 3⁄4 ounces milk (1 soup can full)
- 1⁄2 cup mayonnaise (Hellman's, not Miracle Whip)
- 2 tablespoons Progresso Italian-style fine bread crumbs
- 1 -2 tablespoon margarine, cut into slivers
- 1 cup shredded cheddar cheese
- salt & pepper (to taste)
directions
- 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.
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Reviews
-
Great starter recipe!! I tweaked it to give it a southwest flavor. First, I had to use cream of mushroom because that's all I had. I increased the tuna to 15 oz. (three cans), and added the following veggies: chopped onion, red pepper, and green onion, minced jalapeno and celery, all sauteed in bacon grease. I also used bacon grease for the baking pan and the bread crumbs, added some hot sauce to the soup/mayo mixture, and added cayenne flakes to the crumbs as well. This brought it up to about a 4.7; sauce could've been a wee bit thicker so I'll probably use a little less milk next time around. -
Editing my review: Today I made this delicious casserole, but I only had a can of cheddar cheese soup, so instead of adding a full soup can of milk, I added a half can of milk, plus a half can of a mild salsa, which worked well in this dish. I also used shredded Mexican cheese in place of sharp cheddar, and I topped the casserole with 3 tablespoons of bread crumbs. <br/>My review posted on April 26, 2011: This was pretty good, but even bettter when reheated the next day. I had to use a can of Campbell's Fiesta Nacho Cheese Soup in place of the other, as Campbell's no longer makes the Southwest-Style Pepper Jack Soup, plus I used 2-(5 oz.) cans of the albacore tuna, since you can no longer find the 12-ounce cans. Since there was so much liquid to make this dish, I ended up adding 2-1/2 cups of the macaroni (which I used rotini). I did not add any salt, but did add 1/4 tsp of McCormick's Hot Shot! Seasoning in place of the pepper (it's a blend of black pepper & red pepper). I found I had to bake the casserole a bit longer (for 35 minutes). Next time I may bake it at 375 instead of 350, so the topping/the bread crumbs, will brown up a bit more. -
This is outstanding! I'm not a cream soup fan, or a cooked mayo fan, but I LOVE this. I'm making it for the 2nd time this week right now. -
Very nice! I never made (or ate) a tuna-noodle casserole before, so when my fiance asked if I could make one I found your recipe. I made this for a family dinner and there were NO leftovers! You shouldn't be embarrassed to post easy recipes, sometimes those are the best ones! -
Really easy, had everything on hand, and tasted great! Thank-you!
see 3 more reviews
Tweaks
-
Editing my review: Today I made this delicious casserole, but I only had a can of cheddar cheese soup, so instead of adding a full soup can of milk, I added a half can of milk, plus a half can of a mild salsa, which worked well in this dish. I also used shredded Mexican cheese in place of sharp cheddar, and I topped the casserole with 3 tablespoons of bread crumbs. <br/>My review posted on April 26, 2011: This was pretty good, but even bettter when reheated the next day. I had to use a can of Campbell's Fiesta Nacho Cheese Soup in place of the other, as Campbell's no longer makes the Southwest-Style Pepper Jack Soup, plus I used 2-(5 oz.) cans of the albacore tuna, since you can no longer find the 12-ounce cans. Since there was so much liquid to make this dish, I ended up adding 2-1/2 cups of the macaroni (which I used rotini). I did not add any salt, but did add 1/4 tsp of McCormick's Hot Shot! Seasoning in place of the pepper (it's a blend of black pepper & red pepper). I found I had to bake the casserole a bit longer (for 35 minutes). Next time I may bake it at 375 instead of 350, so the topping/the bread crumbs, will brown up a bit more.
RECIPE SUBMITTED BY
Editor's Note: Sadly Stacky5 passed away on Monday, October 20, 2008.
Hi! My name is Stacy, and I'm a single Mom who works full-time with 4 kids ranging from ages 9 to 21, a brand new granddaughter named Faith, and a cat named Pubert (we call him Pube) who is also my kid... That's his photo as my icon. Oh, and a new kitten that the kids named "KeeKee" but who I call Little Kitteh. I love them with all my heart! Even though I don't have my parents anymore, their presence is always felt and their love has resonated in my life, even after all this time. You'll find a lot of my posted recipes that refer to "Jolean" --- and that's my Mom. :) I sure do miss her...
I love music, especially 70's music, cats, incense & lavalights, candles, and I love to play guitar. I've been called an old "hippie chick," and I don't mind that label in the least. I also love to try other people's recipes and find ones that remind me of my Mother, and those precious memories that I had growing up in a household with such a wonderfully comforting cook...I work full-time in a real estate office as an office administrator.
I came to this site looking for recipes that were tried and true. I stayed at this site because I found people who were kind, loving, caring and shared the same interest that I do --- food and cooking. I've saved a lifetime of recipes and learned so much about cooking and ingredients that I actually feel proud of my cooking. I bet my Mom looks down on me with pride every time I cook a new recipe from RecipeZaar, and I bet my Dad cracks up every time he sees me photographing what I've cooked! My daughters have actually gotten into the act, too, and are quite versed in searching for recipes and answers here on Zaar. Makes me proud to be their Mom.
RecipeZaar isn't just a "website." It's a lifestyle. And some of the friends I've made here are LIFELONG friends to me --- and in my estimation, those types of people are a rare thing to find in this world. :)
P.S. Pube says, "Hello everybody!" ;)
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