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| CHEAP TUNA FISH CASSEROLE | |
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I don’t use milk when preparing the macaroni and cheese, I use water, it's your choice. I sometimes add a can of peas (drained) to the casserole. I never add salt, the can of soup and the crushed potato chips have enough salt. I have used a can of fried onion rings on top (crushed) instead of the chips. The crushed chips are optional. You can make it early in the day and heat right before dinner. As a working mom I cooked it early and covered it with foil so when the kids came home from school they could have their dinner. My husband thinks it tastes better the next day after it's been in the refrigerator and reheated. 1 (8 oz.) box macaroni and cheese (make according to directions) 1 (5 oz.) can of tuna, drained 1 (10 oz.) can cream of chicken soup 1/2 cup milk or water 1 small onion chopped (white, yellow or red; optional) 2-4 tbsp. butter 1 cup crushed potato chips black pepper, to taste Preheat oven to 350°F. Spray casserole dish with non-stick cooking spray (Pam) or butter it. Prepare box of macaroni and cheese according to package directions. Pour mac/cheese into casserole dish. Add can of drained tuna. Add can of cream of chicken soup. I pour the 1/2 cup of milk or water into the can and add it to the casserole. Add chopped onion. Add the butter. Stir all the above. Sprinkle crushed potato chips on top. Sprinkle with black pepper (as little or as much as you want). Bake at 350°F for 30 minutes. I serve a vegetable or salad on the side. Whatever bread your family likes, white bread slices, cornbread, hot rolls. I keep the staples in my pantry most of the time. I buy extra when they are on sale. It's a quick meal and easy to prepare when payday is several days away. There were times I made this without the milk or butter. I have added cheddar cheese and fried bacon to the top - they both added flavor. This will serve 4. For a larger group double the ingredients. Submitted by: Karen Rutledge | |
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