Comida Kraft
Recipe Box

Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole is rated 3.551948051948052 out of 5 by 154.
Prep Time
10
min.
Total Time
49
min.
Servings

5 servings, about 1-1/2 cups each

Didn't make it to the store? Keep these ingredients in your pantry and you'll have a warm, hearty, ooey-gooey casserole prepped in 10 minutes.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375°F.
  • Place vegetables in colander in sink. Cook Macaroni as directed on package; pour over vegetables to drain macaroni and thaw vegetables. Return to saucepan.
  • Stir in Cheese Sauce, milk and dressing. Add tuna and 1/2 cup cheddar; mix well. Spoon into 2-qt. casserole; cover.
  • Bake 35 min. or until heated through. Top with remaining Cheddar; bake 3 to 4 min. or until melted.

Substitute

Substitute 1 lb. extra-lean ground beef, cooked and drained, for the tuna.

Make Ahead

Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 to 45 min. or until heated through. Top with remaining cheese; continue as directed.

Substitute

Prepare using 2 (5-oz.) cans tuna.

Servings

  • 5 servings, about 1-1/2 cups each

Nutritional Information

Serving Size 5 servings, about 1-1/2 cups each
AMOUNT PER SERVING
Calories 420
Total fat 10g
Saturated fat 5g
Cholesterol 50mg
Sodium 1310mg
Carbohydrate 49g
Dietary fiber 4g
Sugars 9g
Protein 32g
% Daily Value
Vitamin A 45 %DV
Vitamin C 30 %DV
Calcium 60 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The first time I saw this basic recipe was when I was in Home Economis class when I was a freshman;... The first time I saw this basic recipe was when I was in Home Economis class when I was a freshman; that was over 45 years ago. Back then we had to make it all from scratch; no boxed or frozen things back then. I didn't think that I would like it as much with the boxed mac and cheese or the frozen veggies, but the results were easy, looked great and tasted even better. Who says that you can't teach an old dog new tricks!! Thanks to Betty Crocker, who has been in my kitchen for over 50 years.
Date published: 2006-09-28
Rated 5 out of 5 by from This is such a yummy and FAST meal for a weeknight dinner. This is such a yummy and FAST meal for a weeknight dinner. I didn't have any block or shredded cheese on hand, so I decided to forgo the cheese and it turned out great. My husband (who LOVES anything with cheese) even thought it might taste better without the cheese! We topped ours with crispy French fried onions and that gave it a nice little crisp and some extra flavor. Also very good reheated. I will definately make this again.
Date published: 2008-09-10
Rated 5 out of 5 by from For a tuna recipe this one is GREAT. For a tuna recipe this one is GREAT. I used velveeta shells and cheese instead because that is what I had in my cupboard. I also baked it 15 extra minutes so the kids would eat it. They don't like things too creamy. Also, I put french fried onions on the top which made it so tasty. This will definitely be my tuna recipe from now on.
Date published: 2005-10-19
Rated 4 out of 5 by from Easy throw-together weeknight dinner. Easy throw-together weeknight dinner. I read the previous reviews about it being "bland", so I altered the directions a bit: I added the italian dressing (and made it about 1/2 cup) to the noodles, vegetables, and tuna first and then added all of the other ingredients. It seemed to kick up the flavor a bit, and my toddler loved it!
Date published: 2011-09-06
Rated 4 out of 5 by from This was really easy to make and had a lot of flavor. This was really easy to make and had a lot of flavor. I added just a bit of pepper to my serving, because I really like pepper. My husband really liked it as well, he ate the leftovers 2 days in a row! It was a nice change to have the tuna in the casserole since I usually use chicken or beef. I will definitely make this again.
Date published: 2010-11-08
Rated 4 out of 5 by from I was pressed for time and ingredients and substituted canned chicken for the tuna and frozen corn... I was pressed for time and ingredients and substituted canned chicken for the tuna and frozen corn for the mixed vegetables. Husband was very impressed and even all of the left-overs were eaten!!! I topped with french-fried onions for a little variation. Will definitely keep this recipe in the front of the box!!!!!
Date published: 2005-09-25
Rated 4 out of 5 by from I used regular macaroni and I put breadcrumbs on top. I used regular macaroni and I put breadcrumbs on top. Instead of broccoli, I used cream of broccoli soup and peas. I would put sliced tomatoes on top right before baking, next time I try it to add a little color. . I used the glass cassorole dish and sprayed it instead of using butter and it worked well.
Date published: 2005-08-03
Rated 3 out of 5 by from I did not have the deluxe macaroni and cheese dinner (14 oz.) at home so I used two regular boxes of... I did not have the deluxe macaroni and cheese dinner (14 oz.) at home so I used two regular boxes of macaroni and cheese (7.25 oz.) and it did not fit in a 2 quart casserole dish. It tastes good for tuna but it was a huge amount although I didn't think 1/2 ounce would increase the amount of food that much.
Date published: 2007-11-03
  • 2016-09-30T10:34CST
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