EASY MACARONI CASSEROLE RECIPE RECIPES

Name: Macaroni Tuna Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 1 package (7-1/4 ounces) macaroni and cheese; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1 can (5 ounces) tuna, drained and flaked; 1/2 cup whole milk; 1 cup shredded cheddar cheese; Minced fresh parsley, optional

MACARONI TUNA CASSEROLE RECIPE: HOW TO MAKE IT

Macaroni Tuna Casserole Recipe: How to Make It image

This dish is so easy to fix, and the flavor is better than any tuna helper I've ever tried. It was a staple when I was in college since a box of macaroni and cheese and a can of tuna cost so little. —Suzanne Zick, Osceola, Arkansas

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 package (7-1/4 ounces) macaroni and cheese
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (5 ounces) tuna, drained and flaked
1/2 cup whole milk
1 cup shredded cheddar cheese
Minced fresh parsley, optional

Steps:

Preheat oven to 350°. Prepare macaroni and cheese according to package directions. Stir in soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese and, if desired, parsley. Bake, uncovered, 20-25 minutes or until cheese is melted.

Nutrition Facts : Calories 522 calories, FatContent 29g fat (15g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 1208mg sodium, CarbohydrateContent 21g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 22g protein.

MACARONI AND BEEF CASSEROLE RECIPE - RACHAEL RAY SHOW

Macaroni and Beef Casserole Recipe - Rachael Ray Show image

Rach calls her macaroni & beef casserole, "lazy comfort food." Plus, a few tweaks to this recipe will give you her chili mac version.

Provided by Rachael Ray

Number Of Ingredients 28

Ingredients

Salt and black pepper
1 pound macaroni with lines or elbow macaroni
2 tablespoons extra-virgin olive oil (EVOO) or olive oil (OO)
1 large onion
finely chopped
1 rib celery with leafy tops
finely chopped
1 green bell pepper
seeded and finely chopped
4 cloves garlic
chopped or grated
1 ¼ pounds ground sirloin
80%
About 1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
scant palmful
lightly crushed
A small handful of fresh parsley or basil
chopped
One 14-ounce can crushed tomatoes
3 tablespoons butter
3 tablespoons flour
2 ½ cups milk
About ¼ teaspoon cayenne pepper
or white pepper for milder sauce
About ¼ teaspoon freshly grated nutmeg
2 ½ cups shredded easy-melting cheddar cheese
½ cup grated Parmigiano-Reggiano cheese

Steps:

Heat a large pot of water to boil for pasta, salt water, add pasta and cook 5 minutes
Cold shock and drain pasta
Heat a deep skillet over medium-high heat with oil, 2 turns of the pan, add onion, celery and green pepper, season with salt and pepper, soften a few minutes, add garlic and stir a minute more
Add beef and crumble, let the meat lose its pink color, then add Worcestershire, oregano and parsley or basil
Add tomatoes and simmer
Adjust seasoning for salt and pepper
Switch broiler on with rack at center oven
In a sauce pot or second skillet, melt butter over medium to medium-high heat, whisk in flour to combine, whisk in milk, season with cayenne, nutmeg and salt, and thicken to coat spoon
Stir in cheddar cheese to melt, remove from heat
Fill casserole with macaroni mixed with meat and sauce, top the casserole evenly with cheese sauce, help it settle evenly with spoon or spatula, then top with Parmesan
Brown casserole to golden, 3-4 minutes, serve

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