Author: Canadian Living

While you wait for the water to come to a boil, chop, dice and slice and you will be ready to assemble as soon as the pasta is cooked.

  • Portion size 8 servings
  • Credits : lydia.hollinger

Ingredients

  • 4 cups elbow macaroni (uncooked)
  • 1 cup Cheez Whiz
  • 1 small onion
  • 1 green pepper diced
  • 2 stalks celery diced
  • 1 cup sliced mushroom
  • 2 cloves garlic minced
  • 3 cans tuna drained
  • 1 can diced stewed tomatoes (with liquids)
  • 1 1/2 cup grated mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Method

Heat oven to 375F In large pot, bring 8 cups of salted water to boil. Add macaroni and cook until just under al dente. (Do not cook completely as it will continue cooking in the oven.) Drain and set aside. In the same pot, (while it is still hot, but not over heat) melt Cheese Whiz. Once melted, add onion, green pepper, celery, mushrooms garlic and macaroni. Mix well to ensure Cheese Whiz is well distributed and coats all ingredients. Add tuna and tomatoes. Mix well. Pour mixture in ungreased 4-quart casserole dish. Sprinkle with mozzarella and Parmesan cheese. Bake uncovered for 35 to 40 minutes or until heated through and cheese is bubbly. If desired, brown under the grill for 2 minutes. Let stand 10 minutes before serving. Serve on its own or with a mixed salad. Variations: Add 1 cup sliced black olives or try it with salmon instead of tuna.
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Food

Lydia's Tuna Casserole

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