Colorful Tuna Casserole

photo by:kraft

This was a great and simple recipe - I had only a 1/2 can of mushroom soup, so I used a 1/2 can of cream of chicken; also used some red bell pepper along with green... this...read more

posted by

parkerkim

on 1/10/2008

time

prep:

20 min

total:

50 min

servings

total:

6 servings

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What You Need

1/4

cup chopped onion

1/4

cup chopped green pepper

1/4

cup (1/2 stick) butter or margarine, divided

can (10-3/4 oz.) condensed cream of mushroom soup

1/4

cup milk

1/2

lb. (8 oz.) VELVEETA®, cut up

can (6 oz.) tuna, drained, flaked

cups (4 oz.) noodles, cooked, drained

Tbsp. chopped pimiento

1-1/2

cups fresh bread cubes

Make It

PREHEAT oven to 350°F. Cook and stir onion and green pepper in 1 Tbsp. of the butter in large saucepan on medium heat until crisp-tender; remove from saucepan. Set aside. Mix soup and milk in same saucepan; cook on low heat until heated through, stirring occasionally. Add VELVEETA; cook until melted. stirring frequenty. Add onion mixture, tuna, noodles and pimiento; mix lightly.

SPOON into greased 1-1/2-quart casserole dish. Melt remaining 3 Tbsp. butter; toss with bread cubes. Sprinkle over casserole.

BAKE 30 minutes or until heated through.

Kraft Kitchens Tips

Substitute

Prepare as directed, using reduced fat condensed cream of mushroom soup and 2% Milk VELVEETA.

Make Ahead

Assemble casserole as directed. Do not bake. Cover with foil. Freeze up to 2 months. When ready to serve, do not thaw. Bake, covered, in preheated 375°F-oven 50 minutes. Uncover; bake an additional 20 minutes or until heated through.

How to Chop Onions

Cut a peeled whole onion into thin slices about 1/4 inch thick. Stack two or three slices, then make several crosswise cuts, about 1/4 inch apart, in both directions down through onion slices.

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