You know they like tuna casserole and mac and cheese—and you know you like easy one-skillet dishes. So yeah. This one's likely to be a hit at your house.
What You Need
Original recipe yields 8 servings
1 can (10-3/4 oz.) reduced-sodium condensed cream of celery soup
2 cups water
2 cups macaroni, uncooked
2 cans (6 oz. each) chunk light tuna in water, drained, flaked
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
2 cups frozen peas, thawed
1/4 tsp. dried Italian seasoning
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Let's Make It
Bring soup and water to boil in large skillet.
Stir in macaroni; cover. Simmer on medium-low heat 10 to 12 min. or until macaroni is tender.
Add remaining ingredients; stir. Cook until VELVEETA is melted and peas are heated through, stirring frequently. Let stand 5 min. before serving.
Substitute small pasta shells for the macaroni.
Make it Easy
To thaw frozen vegetables quickly, place in a strainer and run hot tap water over them for a few minutes until thawed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.