Here's a fast and easy skillet take on classic tuna casserole, with VELVEETA, macaroni and peas. Ready in 30 minutes—easy peasy!
What You Need
Original recipe yields 5 servings
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA®, cut up
1 can (6 oz.) solid white tuna, drained, flaked
1 cup frozen peas
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Bring 2 cups water to boil in large nonstick skillet. Stir in pasta. Reduce heat to medium; cover skillet with tight-fitting lid. Simmer 10 to 15 minutes or until pasta is tender and just a little water remains in the skillet.
Stir in VELVEETA, tuna and peas. Cook until VELVEETA is completely melted, stirring frequently. Remove from heat. Stir in sour cream.
Trim 50 calories, 7g of total fat and 4g of saturated fat per serving by using 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1 cup each
* 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.