Put on your best apron and go retro tonight with this tasty tuna casserole, made with a simple sauce of condensed soup, milk and cheddar cheese. A crispy bread crumb topping adds the perfect finishing touch.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (10 fl oz/284 mL) 25%-less-sodium condensed cream of mushroom soup
1 cup milk
1-3/4 cups elbow macaroni, cooked
1-1/2 cups frozen peas
2 cans (170 g each) white tuna in water, drained, flaked
1 cup Cracker Barrel Shredded Light Double Cheddar Cheese, divided
1/4 cup dry bread crumbs
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How do I make it ?
Heat oven to 350ºF.
Mix soup and milk in medium bowl until blended. Add macaroni, peas, tuna and 1/2 cup cheese; mix lightly.
Spoon into 4 (500-mL) ovenproof dishes sprayed with cooking spray; top with remaining cheese, then bread crumbs. Place on rimmed baking sheet.
Bake 20 to 25 min. or until casseroles are heated through and tops are golden brown.
Kraft Kitchen Tips!
Serve with a mixed green salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 5 g
Cholesterol 50 mg
Sodium 900 mg
Carbohydrate 54 g
Fibre 5 g
Sugars 8 g
Protein 33 g
4 servings, 1-1/2 cups (375 mL) 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.