Description
This dish is super easy. It is also a very hearty delicious bowl of comfort food. The guys in my house loved it. I loved this recipe but I used cream of mushroom soup and added the cheese into the casserole. I also melted butter and added bread crumbs to the top before baking, then sprinkle top lightly with dill seasoning. The resulting casserole was very creamy and flavorful.
Ingredients
- 1 (7.25 ounce) package macaroni and cheese
- ¼ cup butter
- ¼ cup milk
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (5 ounce) can tuna, drained and flaked
- ½ cup milk
- 1 cup shredded Cheddar cheese
- 1 tablespoon minced fresh parsley, or to taste (Optional)
- ¼ cup bread crumbs
- ¼ cup butter, melted
- ½ teaspoon dried dill weed, or to taste (Optional)
Instructions
- Preheat the 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 the pot.
- Stir in 1/4 cup butter
- 1/4 cup milk
- and the envelope of powdered cheese from the package. Add mushroom soup
- tuna
- and 1/2 cup milk; stir to combine. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
- Mix bread crumbs
- 1/4 cup melted butter
- and dill in a small bowl; sprinkle over Cheddar cheese layer.
- Bake in the preheated oven until cheese is melted and the top is golden brown
- about 20 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6