My submission to Blue Plate Mondays is a dish that I found in a recipe book. Like any other recipe, I don't know how to follow directions. I always add, substitute or like this recipe totally change things so that it's not really anything like what it was supposed to be when it started out.
See, I was going to make my "regular" Tuna Noodle Casserole but sometime unbeknown to me (slipped right out of my mind) I had used all of my egg noodles. So I dug around and figured the kids like Mac n Cheese, why not?
Colton named this Mom's Mac N Cheese with Tuna. Tonight he can call it Mom's Mac N Cheese with Ham because I have all this leftover ham and I thought, "What the hey." Hope everybody enjoys it. Even my picky eater likes it, as long as you hide the green peppers and onions. (Which, I chop absolutely minuscule.)
Ingredients:
1 package (7-1/4 ounces) macaroni and cheese
1 can (10-3/4 ounces) condensed cream of celery or I have used mushroom soup, undiluted
1 can (6 ounces) tuna, drained and flaked (I use two because I like more meat.)
1/2 cup milk
1 cup (4 ounces) shredded cheddar cheese
Minced fresh parsley, optional
Green Pepper from garden, optional
Onion, chopped
Directions:
Prepare macaroni and cheese according to package directions. Stir in the soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese and parsley if desired. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
One more thing, I always add lots of seasoning. I have Paula Deen's Blend of Salt, Pepper and Garlic that I put in almost everything. AND I measure nothing so I hope I'm close on the above measurements.
1 comment:
Not a fan of tuna, but might tried it with ham or chicken. Bet my 18 month old grandson will like this.
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