Kraft Mac and Cheese Tuna Casserole
This dish merges the convenience of a boxed mac and cheese dinner with the homely appeal of a traditional tuna bake. It creates a rich, creamy casserole loaded with sweet peas and flaked tuna, all baked until golden and bubbling under a topping of melted cheese and crunchy fried onions. It's a satisfying family meal that serves eight people and takes about 70 minutes to prepare and cook.
Ingredients
- nonstick cooking spray
- 1 (7.25 ounce) package macaroni and cheese dinner mix (such as Kraft®)
- 0.25 cup butter
- 0.75 cup milk
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (15 ounce) can sweet peas, drained
- 1 (5 ounce) can chunk light tuna, drained and flaked
- 1 cup shredded mild Cheddar cheese
- 1.3333333730698 cups French-fried onions
Method
- Set your oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with nonstick spray.
- Boil 6 cups of water in a medium saucepan. Add the boxed macaroni and cook it for 7 minutes. Drain the pasta, rinse it with cold water, and drain once more. Reserve the packet of cheese sauce.
- In the same pan, melt 0.25 cup butter. Pour in 0.75 cup milk and the saved cheese sauce, mixing thoroughly. Blend in the can of condensed soup and warm it for about 3 minutes.
- In a separate bowl, mix the prepared macaroni with the drained peas and flaked tuna. Gently incorporate the warm cheesy soup mixture. Transfer this combination to the greased dish.
- Bake the casserole in your preheated oven for 30 minutes. Remove it and scatter 1 cup of shredded Cheddar cheese over the top, followed by 1.3333333730698 cups of French-fried onions. Return it to the oven and bake for a further 5 minutes, until the onions are browned and the cheese has melted.
Nutrition (per serving)
Calories532 kcal
Fat33 g
Sugars6 g
Protein15 g
Sodium1012 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorNancy D'Olivo Graham
