Time 50m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Cook and drain macaroni. If using the optional chopped celery, boil it with the pasta. In a bowl blend together the soup, milk, mayo, and dry mustard. Stir in cheese, tuna, and pimiento. Gently fold in macaroni/spaghetti and transfer into a 2 quart 8X8 inch casserole dish. Combine crumbs, butter, and paprika and sprinkle evenly on top. Bake uncovered at 350 for 30-35 minutes or so. When the crumbs are a pretty color and the juices are bubbling around the edges your casserole is done.
Time 35m Yield 4 servings. Number Of Ingredients 6 Steps:
Preheat oven to 350°. Prepare macaroni and cheese according to package directions. Stir in soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese and, if desired, parsley. Bake, uncovered, 20-25 minutes or until cheese is melted.
Time 30m Yield 5-6 serving(s) Number Of Ingredients 9 Steps:
Sauté the onion lightly in hot fat. Gradually stir in the soup and the milk. Fold in the tuna, season to taste, and add half the cheese. Mix the macaroni and the tuna mixture, put in a greased casserole dish and top with the remaining cheese. Bake 10-15 minutes in the oven at 350ºF or until the cheese is melted and the casserole bubbly.
Time 45m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return macaroni to pot. Stir 1/4 cup butter, 1/4 cup milk, and powdered cheese from envelope into the cooked macaroni. Stir cream of mushroom soup, tuna, and 1/2 cup milk into the macaroni and cheese. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley. Mix bread crumbs, melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer. Bake in the preheated oven until cheese is melted and bread crumb topping is lightly browned, about 20 minutes.
Time 45m Yield 8 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.
Time 1h Number Of Ingredients 7 Steps:
Cook macaroni in Kraft Macaroni and Cheese Dinner and drain. Add corn, peas, mushroom soup, tuna, and cheese. Pour mixture in well-buttered casserole dish. Crumble bread in separate bowl and pour melted butter over until well-coated. Spread across top of casserole. Bake at 350°F for 45 minutes.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Cook and drain pasta as directed on package. Meanwhile, in 1 1/2-quart saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in pasta, broccoli and tuna; mix well. Spoon into ungreased 2-quart casserole. Cover and bake about 25 minutes or until hot and bubbly. Meanwhile, in small bowl, mix topping ingredients. Sprinkle topping over casserole. Bake uncovered about 5 minutes longer or until topping is toasted.
Time 25m Yield 6 Number Of Ingredients 7 Steps:
Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside. Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.
Time 1h Number Of Ingredients 11 Steps:
Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil. In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk. Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper. Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.
Time 1h20m Yield 6 Number Of Ingredients 11 Steps:
Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain. In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.
