![]() ![]() This recipe makes 8 servings so I decreased it by using less macaroni and cheese sauce and just one can of tuna. I skipped the canned mushrooms because I’m allergic to them but feel free to add them if you like. It also called for canned corn but I substituted frozen mixed vegetables. This would be good but I happened to have an opened can of Trader Joe’s fried onions and some Panko bread crumbs so that is what I used. The original topping consisted of melted butter, soft bread crumbs and grated parmesan cheese. The original only called for salt and pepper but I often find recipes of that era a bit bland. The recipe below is fairly close to the original but I added more seasonings. ![]() I didn’t do that when I made it but I’m going to keep that in mind when I need something on a busy night, or something David can put in the oven while I’m at a meeting. Then one hour before serving time, uncover, place in cold oven, turn oven to 350 degrees and cook one hour or until hot and bubbly all the way through. Add egg and 1/2 cup shredded cheese to Dinners mix well. Mix remaining tomato sauce with tuna, peas and red peppers. Meanwhile, blend next 3 ingredients in blender until smooth spoon 1/2 cup into 3-qt. If desired, you can make this casserole ahead of time, cover and refrigerate. Prepare Dinners in large saucepan as directed on package. Macaroni Tuna Mornay was in the “Do Ahead Dinners” section of the cookbook. I do, however, have a number of his cookbooks and I’m looking forward to cooking from some of them in the year ahead. He was an incredible cook and I truly wish I had had the opportunity to learn from him. This recipe came from a set of Family Circle Illustrated cookbooks my grandfather gave me when I was still in high school. I send it out just once a week and won’t bombard you with lots of nonsense. If you aren’t subscribed and don’t want to miss out on any recipes, you can sign up here. I’ll either share them here on the blog or in my weekly “Tea With Dee” newsletter. My goal is to cook at least one recipe a week from one of my cookbooks and then share them with you. But this year I am on a mission to cook from my cookbooks. What I haven’t done all that much is actually cook from them. I collect cookbooks and read them like others read novels. And there’s not a single can of “cream of” soup in the whole thing! I’ve updated this one just a bit while keeping its retro flavor. ![]() Macaroni Tuna Mornay is just one of those delicious casseroles which will bring back childhood memories for those who grew up in 60s. There is something very warm and cozy about pulling a hot, bubbly, cheesy casserole from the oven. Recipe from Kraft Make it Simple Recipe Collection.I love a good casserole, especially during the winter. If you love Kraft Deluxe Macaroni and Cheese Dinner, you should try this. I did skip the bread crumbs and butter, but I have to say it's pretty impressive for an instant tuna casserole. I used cream of mushroom soup and doubled the tuna and the vegetable (green beans in place of peas) to get rid of the macaroni and cheese flavor. This recipe does a good job of covering up that boxed food taste, but it's simple enough you don't have to spend all day in the kitchen. When I actually tried it the fake cheese was the most disgusting thing I ever tasted, and I realized your tastebuds grow up too. I conjured up childhood memories of those "special occasions" when Mom let us eat food from a box. So I bought some Kraft Deluxe Macaroni and Cheese Dinner on sale thinking it would be a comfort food like the regular mac 'n cheese when you don't have time to cook. Add soup, milk, 1/2 of the cheese, drained peas, tuna, bacon & seasonings (onions, garlic, salt & pepper) to the cooked noodles. Cook the noodles to the package directions - drain & place back in the pot or large bowl. Top it off with buttery Ritz crackers, crispy fried onions, or potato chips.Ĭook the bacon until it is crispy - set aside to cool. This classic Tuna Noodle Casserole has canned tuna and egg noodles smothered in a creamy mushroom soup filling with cheese and peas. It's better! Served hot or cold, it's an easy dinner the whole family looks forward to that can also serves a crowd. This creamy tuna noodle casserole is not your Grandma's casserole. Is tuna casserole supposed to be served hot or cold? You might not have enough liquid in the mix resulting in the noodles soaking up all the liquid or the baking dish you are using may be too large for the amount of casserole you have. Tuna casseroles tend to come out too dry for a few reasons.
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