Macaroni and Tuna Casserole

Ingredients

• 1 (7 1/4 ounce) box Kraft macaroni and cheese

• 1 tablespoon reduced fat margarine
• 1 tablespoon olive oil
• 1/3 cup onion, diced
• 1/4 cup green bell pepper, diced
• 1 cup celery, diced
• 1/4 cup carrot, shredded
• 1/4 cup frozen peas
• 1/4 cup frozen corn

• 2 (6 ounce) cans tuna, drained
• 1/4 cup low-fat mayonnaise
• 1/2 cup skim milk (plus more, if needed, refer to Step 4 below)

• 1 (10 1/2 ounce) can cream of celery soup
• 2/3 cup French-fried onions

Directions

1. 1

   Cook macaroni noodles, drain the water and stir in the margarine while noodles are still hot.

2. 2

   Meanwhile, sauté the onion, bell pepper, celery, and carrot in olive oil over medium-high heat until tender.

3. 3

   Preheat oven to 425°.

4. 4

   In a greased, 2-quart casserole dish, mix the noodles and veggies together with the peas, corn, tuna, mayonnaise, milk, and cream soup. Add additional milk if mixture is too thick.

5. 5

   Bake uncovered in the preheated over for 25 minutes.

6. 6

   Top with french fried onions during the last 5 or 10 minutes.