Tuna casserole made with mac and cheese

Mac And Cheese Casserole

Super Quick & Easy Tuna Casserole One box of Kraft Macaroni & Cheese (or store brand, whatever your preference), heat 1 cup peas (canned or frozen) in boiling water with noodles… 

Super Quick & Easy Tuna Casserole One box of Kraft Macaroni & Cheese (or store brand, whatever your preference), heat 1 cup peas (canned or frozen) in boiling water with noodles. Drain, prepare mac & cheese as usual, add one can of tuna, pepper to taste and voila! Lunch time!

Super Quick & Easy Tuna Casserole One box of Kraft Macaroni & Cheese (or store brand, whatever your preference), heat 1 cup peas (canned or frozen) in boiling water with noodles. Drain, prepare mac & cheese as usual, add one can of tuna, pepper to taste and voila! Lunch time!

You can't go wrong with a classic. Mac and cheese, tuna, mushroom soup, more cheese, and a crunchy breadcrumb topping.

ingredients

1 box (14 ounce size) macaroni and cheese mix, plus milk and butter called for on package
1 can (6 ounce size) tuna in water, drained
1 can (10.75 ounce size) cream of mushroom soup
1/2 cup milk
2 cups shredded Cheddar cheese, divided
1/4 cup seasoned bread crumbs

directions

Preheat the oven to 350 degrees F.

Prepare the macaroni and cheese as directed on the package.

Stir the tuna, mushroom soup, additional milk, and half of the Cheddar cheese into the pasta mixture. Mix well.

Spoon the pasta into a casserole dish.

Combine the remaining Cheddar with the bread crumbs. Evenly sprinkle the crumb mixture over the top of the casserole.

Place the casserole in the oven and bake at 350 degrees F for 15-20 minutes or until the crumb mixture is lightly browned and the pasta is bubbly.

Serve hot.

nutrition data for good ole macaroni tuna casserole

467 calories, 35 grams fat, 11 grams carbohydrates, 28 grams protein per serving. This recipe is low in carbs.

A simple one pot stove-top tuna mac and cheese that creates a quick, filling dinner that’s done in 15-minutes or less!

Life can be really hectic. On days like that, we need quick meals loaded with lean meat and veggies. However, nobody wants to stand in the kitchen making a pot roast when they’re already tired.

That’s why Kim and I have recipes like this stove-top tuna mac and cheese. Meat, veggies, and pasta all in one dish.

Since it uses pantry staples, you’re bound to have all the ingredients on hand. Also, the meal is pretty cheap to make.

Combine one box macaroni and cheese, a can of tuna in water, and some frozen veggies and you have yourself a full meal. Want some quick recipes with meat, pasta, and veggies? Take a look at our bow tie crab pasta salad or our creamy Kielbasa pasta.

How to make tuna mac and cheese:

Basically, all your need to do is put 6-cups of water into a medium saucepan. You can add a pinch of salt to the water to flavor the noodles. Bring the water to a boil over medium-high heat.

After that, dump in the box of dry noodles and the frozen peas and corn. Then, let everything cook for about 7-minutes or until the noodles are soft. Drain the water.

Now, open the can of tuna and drain it. Add it to the pan of cooked noodles and veggies.

Last, stir in the butter, milk, and dry cheese packet. The dish should be warm and creamy.

That’s it, your stove-top tuna mac and cheese is done! Kim and I hope you enjoy it and wish you all the best 🙂

Tuna Mac and Cheese Recipe Tips:

• If you don’t like corn and peas, omit them and add half a cup of any frozen vegetable you prefer.
• For our recipe, we used the cheap boxed mac and cheese. Feel free to use a different version. But, if the brand you choose has a liquid cheese sauce, then omit the butter and milk.
• You can store tuna mac and cheese, in your fridge, in a sealed container for up to 3-days.

Other mac and cheese recipes you may love:

• Instant Pot Tuna Mac
• 3 Cheese Mac and Cheese
• Baked Mac and Cheese
• Homemade Mac and Cheese Casserole

• 1 7.25 Ounce Box Macaroni and Cheese
• 6 Cups of Water
• ¼ Cup Frozen Peas
• ¼ Cup Frozen Corn
• 4 Tablespoons Unsalted Butter
• ¼ Cup Milk
• 1 5 Ounce Can Tuna in Water, drained
• Packet of Cheese Powder from box of macaroni and cheese

• Bring a medium pot of salted water to a boil. Add noodles and frozen vegetables. Cook until noodles are done, about 7 to 8 minutes. Drain, and place the noodles and vegetables back in the pan. 

• Add the butter, milk, tuna, and cheese packet. Stir until the ingredients are combined and creamy.

• Serve hot. The tuna mac can be stored in your fridge (in a container with a lid) for 3-days.

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2-ounces of the tuna mac. Actual calories will vary. For more information and tips please refer to the post.

Serving: 1Cup | Calories: 305kcal | Carbohydrates: 17g | Protein: 16g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 407mg | Fiber: 1g | Sugar: 3g

Why is my tuna casserole so dry?

Do you put eggs in tuna casserole?

Is tuna casserole supposed to be hot or cold?