Ingredients and Weight:
- Tuna, canned (packed in water or oil) - 2 (12-ounce) cans
- Elbow macaroni, uncooked - 1 (16-ounce) package
- Cream of celery soup, undiluted - 1 (10.75-ounce) can
- Cream of mushroom soup, undiluted - 1 (10.75-ounce) can
- Milk - 1 cup
- Shredded cheddar cheese - 1 cup
- Shredded Parmesan cheese - 1/2 cup
- Salt and black pepper, to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Drain the tuna and flake it into a large bowl.
- Cook the macaroni according to the package directions. Drain and add to the tuna.
- In a separate bowl, combine the celery and mushroom soups, milk, salt, and pepper. Mix well.
- Add the soup mixture to the tuna and macaroni. Stir to combine.
- Pour the mixture into a greased 9x13-inch baking dish.
- Sprinkle the cheddar and Parmesan cheeses on top.
- Bake for 30-35 minutes, or until bubbly and hot.
- Let stand for 5 minutes before serving.
Nutritional Information:
- Calories: 450 per serving
- Protein: 25 grams
- Carbohydrates: 50 grams
- Fat: 15 grams
Dish Characteristics:
- Creamy and cheesy
- Tuna provides a protein-rich base
- Macaroni adds texture and bulk
- Can be made ahead of time for easy reheating
User Comments:
- "This is the best tuna noodle casserole I've ever had! It's so creamy and flavorful."
- "I love how easy it is to make. I always have the ingredients on hand."
- "My kids devoured this casserole. They asked for seconds!"
- "I added some chopped celery and onion to the mixture for extra flavor."
- "I prefer to use whole wheat macaroni for a healthier option."
Special Precautions and Tips:
- If using tuna packed in oil, drain the oil thoroughly before using.
- Add additional milk if the casserole seems too thick.
- You can also add other vegetables to the casserole, such as peas, carrots, or celery.
- This casserole can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
