Tuna Mac Casserole
A simple casserole with tuna and macaroni.
Equipment
- large sauce pan - for cooking the macaroni
- colander
- casserole dish
- foil
Ingredients
- 1 cup uncooked elbow macaroni
- ¼ cup frozen peas
- 16 ounce cream of mushroom soup - one can
- ¼ cup celery - finely chopped
- ¼ cup yellow onion - finely chopped
- 2.6 ounce tuna - one pouch
- 1 tbsp olive oil
- 1 cup cheddar cheese - grated
- ¼ cup bread crumbs - unflavored
- 1 tsp kosher salt - more to taste
- ½ tsp black pepper - more to taste
- 1 tbsp fresh parsley - chopped
Instructions
- Preheat oven to 400℉.
- Bring a large sauce pan of water to boil, add the macaroni and peas. Cook until pasta is al-dente, according to package instructions. Strain through a colander into a medium bowl, and set aside.
- Mix together the cooked pasta and peas with the cream of mushroom soup, celery, onions, and tuna.
- Rub a casserole dish with olive oil. Pour the mixture into the dish, then top with cheddar cheese and bread crumbs. Cover with foil, and bake for 30 minutes.
- Remove foil, garnish with parsley, and serve warm.
Nutrition
Calories: 373kcal | Carbohydrates: 40g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 1668mg | Potassium: 350mg | Fiber: 3g | Sugar: 2g | Vitamin A: 477IU | Vitamin C: 6mg | Calcium: 237mg | Iron: 2mg
