|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 21g||105%|
|Total Carbohydrate 81g||29%|
|Dietary Fiber 7g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tuna and macaroni casserole is a flavorful combination, and it's a whole meal in one dish. Mixed vegetables and hard-cooked eggs add the nutritional content, and condensed soup makes the sauce easy.
- 1 cup pasta (elbow macaroni, cooked until just tender and drained)
- 1/2 cup onion (chopped)
- 1/4 cup bell pepper (green, chopped)
- 1 cup milk
- 1 can cream of mushroom soup (condensed, can use 98% reduced-fat)
- 2 tablespoons butter
- 2 tablespoons flour
- Optional: 1/4 cup chopped pimiento
- 1 cup mixed vegetables (frozen, thawed)
- 1 can tuna (flaked white, drained)
- 3 eggs (hard-boiled, coarsely chopped)
- Salt and pepper (to taste)
- 1 cup breadcrumbs
- 2 tablespoons butter (melted, for bread crumbs)
Preheat the oven to 350 F.
Grease a 1 and 1/2-quart casserole or baking dish.
Put 2 tablespoons of butter in a large skillet over medium heat; add onions and peppers.
Cook until onions are softened. Add flour, milk, and soup; stir until thickened.
Add pimiento, vegetables, tuna, mixed vegetables, chopped eggs, and cooked macaroni.
Taste and add salt and pepper. Place in the prepared casserole or baking dish.
Toss the breadcrumbs with the 2 tablespoons of melted butter.
Sprinkle the crumbs evenly over the top and bake for about 30 minutes, or until nicely browned.