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Tuna-Macaroni Casserole

Recipe #294948 | 55 min | 10 min prep | SERVES 4 -5 (Change Servings)

RECIPE BY: Love2Experiment

This is a great variation to Tuna Casserole that my SIL sent to me back in the 90's. I've substituted Cream of Mushroom Soup for the Cream of Celery and it works fine. Also, the original recipe called for American cheese but I've found that Cheddar is better. I've made it many times, it is easy to prepare and makes a great meal with a salad and garlic toast.

Posted on: Mar 28, 2008

Ingredients

  • ounces small shell pasta
  • 1 (10 3/4 ounce) can condensed cream of celery soup
  • 1/3 cup milk
  • 1/4 cup mayonnaise or salad dressing
  • 1/2 teaspoon dry mustard
  • cup cheddar cheese, grated
  • 1 (7 ounce) can tuna, drained and flaked
  • 1/4 cup chopped pimiento (optional)
  • 1/4 cup dry breadcrumb
  • tablespoon butter, melted
  • 1/2 teaspoon paprika
  • Directions

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Cook macaroni according to package directions.
    3. 3
      In bowl blend together soup, milk, mayonnaise or salad dressing, and mustard. Stir in cheese, tuna and pimento. Gently fold in cooked macaroni. Turn into a 1 1/2-quart casserole.
    4. 4
      Combined bread crumbs, melted butter and paprika; sprinkle atop casserole.
    5. 5
      Bake, uncovered at 350 degrees until heated through, 45-50 minutes.

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    Nutrition Facts

    Serving Size 1 (237g)

    Recipe makes 4 servings

    Calories 470
    Calories from Fat 221 (47%)
    Amount Per Serving %DV
    Total Fat 24.7g 37%
    Saturated Fat 10.6g 53%
    Monounsaturated Fat 6.7g
    Polyunsaturated Fat 5.6g
    Trans Fat 0.0g
    Cholesterol 71mg 23%
    Sodium 957mg 39%
    Potassium 328mg 9%
    Total Carbohydrate 36.6g 12%
    Dietary Fiber 1.8g 7%
    Sugars 3.1g
    Protein 25.2g 50%
    Vitamin A 1868mcg 37%
    Vitamin B6 0.3mg 16%
    Vitamin B12 5.1mcg 84%
    Vitamin C 0mg 1%
    Vitamin E 1mcg 4%
    Calcium 279mg 27%
    Iron 2mg 14%

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