Tuna Tomato Mac Cheese Recipes

TUNA MAC AND CHEESE BAKE

Steps:

• Prepare macaroni and cheese according to package directions. Stir in the tuna, soup, milk, peas, mushrooms and half of the fried onions. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 25 minutes. Sprinkle with remaining fried onions; bake 5 minutes longer or until heated through.

EASY MACARONI TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• 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 pot.
• Stir 1/4 cup butter, 1/4 cup milk, and powdered cheese from envelope into the cooked macaroni. Stir cream of mushroom soup, tuna, and 1/2 cup milk into the macaroni and cheese. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
• Mix bread crumbs, melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer.
• Bake in the preheated oven until cheese is melted and bread crumb topping is lightly browned, about 20 minutes.

KIDS LOVE TUNA MAC

Steps:

• Begin by boiling water for mac and cheese.
• While that boils, sauté onions in butter.
• Once onions are cooked to medium/well, add can of tuna (which has been drained).
• Cook for a minute or two, stirring.
• Add canned chopped tomatoes, stir and let simmer on a very low setting for about 5 minutes while you finish mac and cheese. Do not overcook as you'll lose the moisture and you don't want that to happen. Cover pan if you like.
• Prepare mac and cheese according to box directions.
• Place completed macaroni & cheese along with tuna mixture into a bowl, add salt and pepper (if desired) and combine.
• Serve with veggies and sliced bread and butter.
• YUM! Makes a great lunch.

TUNA MAC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to boil in a saucepan. Cook macaroni at a boil, stirring occasionally, until tender, 7 to 8 minutes; drain.
• Return macaroni to the saucepan. Stir cheese sauce mixture from the packet, margarine, and milk into the macaroni until the margarine melts and the macaroni is evenly coated in sauce. Add tuna and mushrooms; stir. Pour macaroni mixture into a small casserole dish; top with bread crumbs.
• Bake in preheated oven until hot, about 30 minutes.

MAC & CHEESE TUNA CASSEROLE

Steps:

• Heat oven to 350ºF.
• Prepare Dinners in large saucepan as directed on package.
• Meanwhile, blend next 3 ingredients in blender until smooth; spoon 1/2 cup into 3-qt. casserole sprayed with cooking spray. Mix remaining tomato sauce with tuna, peas and red peppers.
• Add egg and 1/2 cup shredded cheese to Dinners; mix well. Spoon 1/3 of the Dinner mixture over tomato sauce in casserole; top with layers of half the tuna mixture and 1/2 cup of the remaining shredded cheese. Repeat layers. Cover with remaining Dinner mixture.
• Bake 30 min. Top with remaining shredded cheese; bake 5 min. or until melted. Let stand 5 min. before serving.

KRAFT® MAC AND CHEESE TUNA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Bring 6 cups water to a boil in a medium saucepan. Stir in macaroni from the box and cook for 7 minutes. Drain macaroni, then rinse under cold water and drain again. Set cheese sauce packet aside.
• Melt butter in the same saucepan over medium heat. Add milk and cheese sauce packet; mix well. Stir in condensed soup and cook until heated through, about 3 minutes.
• Combine drained macaronis, peas, and tuna in a bowl. Fold in the cheesy soup mixture. Pour mixture into the prepared baking dish.
• Bake in the preheated oven for 30 minutes. Sprinkle with Cheddar cheese, then sprinkle French-fried onions over top. Bake until onions are brown and cheese is melted, another 5 minutes.

TUNA-&-TOMATO MAC & CHEESE

Steps:

• 1.Preheat oven to 450°F 2.Cook pasta in a large saucepan of boiling water according to package directions. Drain and rinse. 3.Meanwhile, whisk flour and 2 tablespoons milk in a small bowl. Heat the remaining milk in a large ovenproof skillet over medium heat until steaming. 4.Gradually whisk a few tablespoons of the hot milk into the milk-flour mixture, then whisk this mixture back into the skillet. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, 1 minute. Remove from the heat and stir in Cheddar, pepper Jack, chile powder, salt and pepper. 5.Puree cottage cheese in a food processor or blender until very smooth, scraping down the sides as necessary. Stir into the sauce in the skillet. Add tuna and the pasta; stir well to coat with the sauce. Sprinkle drained tomatoes evenly over the top. 6.Bake until hot and bubbling, 20 to 25 minutes. Top with crumbled tortilla chips. Nutrition Per serving : 447 Calories; 11 g Fat; 6 g Sat; 3 g Mono; 38 mg Cholesterol; 55 g Carbohydrates; 34 g Protein; 5 g Fiber; 723 mg Sodium; 395 mg Potassium 3 Carbohydrate Serving Exchanges: 3 starch, 1 reduced-fat milk, 1/2 vegetable, 1 1/2 medium fat meat Tips & Notes •Make Ahead Tip: Prepare through Step 5 (transfer to a baking dish, if desired, before topping with tomatoes), cool, cover and refrigerate for up to 1 day. Bake at 450°F until hot and bubbling, about 35 minutes. • Notes: Ancho chile powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets. • Chunk light tuna, like all fish and shellfish, contains some mercury. According to the FDA and EPA, women who are or might become pregnant, nursing mothers and young children should limit their consumption to 12 ounces a week of fish with lower mercury, including canned "light" tuna. Consumption of albacore tuna (which is labeled "white") should be limited to no more than 6 ounces a week.