This tuna and macaroni casserole is super easy to make, very creamy, and flavorful. It makes for a hearty and delicious bowl of comfort food. The guys in my house loved it!
Ingredients
- macaroni and cheese: 1 pack (7.25 ounce pack)
- butter: 0.25 cup
- milk: 0.25 cup
- cream of mushroom soup: 1 can (10.5 ounce can)
- tuna: 1 can (5 ounce can, drained and flaked)
- milk: 0.5 cup
- cheddar cheese: 1 cup (shredded)
- fresh parsley: 1 Tbsp (to taste, minced, optional)
- bread crumbs: 0.25 cup
- butter: 0.25 cup (melted)
- dill weed: 0.5 tsp (to taste, dried, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return macaroni to the pot.
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Stir in 1/4 cup butter, 1/4 cup milk, and the envelope of powdered cheese from the package. Add mushroom soup, tuna, and 1/2 cup milk; stir to combine. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
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Mix bread crumbs, 1/4 cup melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer.
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Bake in the preheated oven until cheese is melted and the top is golden brown, about 20 minutes.
