Clarion County Recipe of the Day: Tuna-Mac Casserole

J.C. Taggart

J.C. Taggart

Published March 20, 2018 4:01 am
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Serve this creamy and hearty dish with garlic toast!

Tuna-Mac Casserole

Ingredients

1 — 7 oz. package elbow macaroni
1 — 10-3/4 oz. can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms
1 cup shredded reduced-fat cheddar cheese
1 cup fat-free milk
1 — 5 oz. can light water-packed tuna, drained and flaked
2 tablespoons diced pimientos
3 teaspoons dried minced onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/3 cup crushed cornflakes

Directions

~Cook macaroni according to package directions.

~Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard, and salt. Drain macaroni; add to tuna mixture and mix well.

~Transfer to a 2-quart baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25 to 30 minutes (or until bubbly).

~Makes five servings.

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