Mac and Cheese Tuna Casserole
A rich, comforting casserole that combines creamy boxed macaroni and cheese with tender tuna, sweet peas, and condensed chicken soup. Mild cheddar and crisp French-fried onions create a golden, savory finish.
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Ingredients
For the Casserole
- 1 can 5 oz chunk light tuna, thoroughly drained and separated into flakes
- ¾ cup milk
- Nonstick cooking spray as needed for coating the baking dish
- 1 can 15 oz sweet peas, drained well
- ¼ cup butter
- 1 can 10.5 oz condensed cream of chicken soup
- 1 box 7.25 oz macaroni and cheese dinner, including both the pasta and packaged cheese sauce mix
For the Topping
- 1⅓ cups French-fried onions
- 1 cup mildly flavored cheddar cheese shredded
Instructions
- Heat the oven to 350°F (175°C). Lightly coat the interior of a 9 × 13-inch baking dish with nonstick cooking spray.
- Pour 6 cups of water into a medium saucepan and bring it to a boil. Remove the macaroni from the dinner kit, reserving the cheese sauce packet for later.
- Add the macaroni to the boiling water and cook for 7 minutes, or until tender. Drain thoroughly, rinse the pasta with cold water, and drain once more.
- Using the same saucepan, melt ¼ cup butter over medium heat.
- Pour in ¾ cup milk and add the reserved cheese sauce mix from the macaroni and cheese package. Stir until the mixture becomes smooth and evenly combined.
- Blend in the condensed cream of chicken soup. Continue cooking and stirring for approximately 3 minutes, until the sauce is completely heated through and has a smooth consistency.
- Place the cooked macaroni in a large mixing bowl. Add the drained sweet peas and the drained, flaked tuna.
- Pour the warm cheese-and-soup mixture over the macaroni mixture. Gently fold everything together until the pasta, peas, and tuna are evenly coated.
- Transfer the mixture to the prepared 9 × 13-inch dish and spread it into an even layer.
- Place the casserole in the preheated oven and bake for 30 minutes.
- Remove the dish from the oven. Distribute the shredded mild cheddar evenly across the surface, then scatter the French-fried onions over the cheese.
- Return the casserole to the oven and bake for approximately 5 additional minutes, or until the cheddar has melted and the onions are golden brown.
Notes
For a more deeply crisped topping, the finished casserole may be placed under the broiler for approximately 1 minute after baking. Watch it closely during this step, as the French-fried onions can brown very quickly.