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  Small shell macaroni 4 Ounce
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄3 Cup (5.33 tbs)
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Dry mustard 1⁄2 Teaspoon
  Shredded american cheese 1 Cup (16 tbs)
  Canned tuna 7 Ounce, drained, flaked (1 Can)
  Chopped pimiento 1⁄4 Cup (4 tbs)
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon, melted
  Paprika 1⁄2 Teaspoon

Cook macaroni according to package directions; drain.
In bowl blend together soup, milk, mayonnaise, and mustard.
Stir in cheese, tuna, and pimiento.
Gently fold in cooked macaroni.
Turn into a 1 1/2-quart casserole.
Combine crumbs, melted butter, and paprika; sprinkle atop casserole.
Bake, uncovered, at 350° till heated through, 45 to 50 minutes.
Garnish casserole with parsley sprig, if desired.

Recipe Summary

Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2131 Calories from Fat 1062

% Daily Value*

Total Fat 119 g183.1%

Saturated Fat 37.9 g189.5%

Trans Fat 0 g

Cholesterol 236.8 mg78.9%

Sodium 4196.2 mg174.8%

Total Carbohydrates 139 g46.5%

Dietary Fiber 8.9 g35.5%

Sugars 12.3 g

Protein 126 g251.1%

Vitamin A 84.8% Vitamin C 70.9%

Calcium 181.7% Iron 44.2%

*Based on a 2000 Calorie diet

Tuna Macaroni Casserole Recipe