Stacky5 posted this delicious tasting casserole recipe at food.com, but it was Susan who had posted the photo of the recipe at the site. When I decided to make the casserole, I modified the recipe somewhat. I substituted one can of soup for another, plus I added a bit more of the macaroni. I really liked this dish reheated the next day (in the microwave). It was still nice and creamy!
(Photo by: 4Susan at food.com)
Southwest Tuna Macaroni and Cheese Casserole
2-1/2 cups uncooked macaroni (*See note)
1 (10-3/4 oz.) can Campbell's Fiesta Nacho Cheese Soup
1 soup can filled with milk (I used 2% milk)
1/2 cup mayonnaise (Do not use salad dressing!)
1 cup shredded sharp cheddar cheese
1/4 tsp. pepper (*Or McCormick's Hot Shot! Seasoning)
2 (5 oz.) cans solid white albacore tuna in water, drained well
3 tablespoons Italian-style bread crumbs
2 tablespoons butter, melted
Grease the inside of one 2-1/2 quart casserole baking dish; set dish aside.
Cook macaroni according to package directions to "al dente" (9 to 11 minutes). Once cooked, drain and rinse with cold water; then drain again.
While the macaroni is cooking, in a large bowl combine together, the soup, milk, and mayonnaise. Then stir in the shredded cheese, pepper, and tuna. (If desired, sprinkle in a bit of salt.)
Stir in the cooked macaroni, then pour the mixture in the casserole baking dish.
Sprinkle the bread crumbs evenly on top, then pour the melted butter over the bread crumbs.
Place casserole (uncovered) in a 350 degree oven, and bake for 30-35 minutes. (I baked mine for 35 minutes.)
Once heated through, remove from the oven and serve immediately.
Yields: 4-5 servings.
*Note: Whenever I make this casserole, I always use Rotini pasta, and use 3 cups, which I cook anywhere from 10-11 minutes. Also, if I don't have a can of Fiesta Nacho Cheese Soup on hand, but have a can of cheddar cheese soup, I'll use that, and I'll only use a half soup can of milk, plus a half soup can of mild salsa. I'll also substitute shredded Mexican cheese for the cheddar.