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Main dishes

Colorful Tuna Casserole

Colorful Tuna Casserole recipe
photo by:kraft
This casserole is anything but plain. Green peppers and pimientos add a pop of color—and flavor—to this cheesy, creamy tuna casserole.
20 min
50 min
6 servings
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What You Need

cup  chopped onion
cup  chopped green pepper
cup  (1/2 stick) butter or margarine, divided
can  (10-3/4 oz.) condensed cream of mushroom soup
cup  milk
lb.  (8 oz.) VELVEETA®, cut up
can  (6 oz.) tuna, drained, flaked
cups  (4 oz.) noodles, cooked, drained
Tbsp.  chopped pimento
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

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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