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The Best Tuna Casserole
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The Best Tuna Casserole

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 bell pepper, chopped
1 onion, chopped
4 ounces Kraft Velveeta Cheese, cubed
1 package (8 ounce) elbow macaroni
1 can Campbell’s Cream of Mushroom soup
1 soup can milk
1 jar (4 ounce) diced pimentos, drained
2 package s tuna
1/4 tsp salt
1/2 tsp black pepper
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Let's Make It
1
Preheat oven to 400 degrees F. Chop bell pepper & onions. Cube Velveeta cheese. Set aside. Bring about 4 cups of water to boil, add macaroni. Boil for 8 to 10 minutes. Drain and set aside.
2
Place soup and milk in a medium saucepan stir well. Heat to a medium heat. Stir constantly. You want the mixture to be steaming, not boiling. Reduce heat to low. Add cubed Velveeta and stir constantly until melted. Remove from heat. Add in onions, bell peppers, drained pimentos, tuna, salt & pepper. Set aside.
3
Pour macaroni in a 13 x 9 inch glass baking dish then pour mixture over and stir well. Bake in the oven for about 30 to 40 minutes or until top is golden brown and bubbling. Enjoy!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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