What I love about this recipe is it’s easy to pull off if you forgot to take something out of the freezer! Easy on the budget? That’s an understatement! Kids as well as adults looooove this dinner. You can replace the tuna with chicken if you prefer, but if you are using solid white tuna in water -no one would ever know the difference! My family love the soft and gooey on the inside and the nice crispy edges of cheezy yumminess!
Part 5 of Eating Like A King On A Shoestring Budget coming next!
Prep Time: 15 Minutes Total Cook Time: 45 minutes
- 1 tsp olive oil
- 1/2 onion
- 2 celery ribs
- 3 cups macaroni pasta (you can also use 4 cups fusilli)
- 1 can cream of mushroom soup, reduced-sodium (10 fl oz or 284 mL) (you can also use cheddar & broccoli soup)
- 1 can solid tuna in water, drained (6 1/2 oz or 180 g)
- 1/2 cup old cheddar cheese, shredded
- 1 soup can, filled with 1% milk (1 1/4 cups)
- 1 cup old cheddar cheese, shredded
- aluminum foil
Fill a large stove-top pot with water and bring to a boil, on high heat, for pasta.
Preheat oven to 350°F. Heat oil in a large nonstick electric or stove-top fry pan at medium heat. Finely chop onion and slice celery, adding to pan as you cut. Sauté until onion is soft and slightly browned. Remove from heat.
Add pasta to boiling water and stir. Set timer for 8 minutes (or 4 minutes less than package directions). When timer rings for pasta, rinse under cold water in a colander to remove starch. Return to pasta pot. No heat.
Add mushroom soup to cooked pasta. Add sautéed onion and celery. Crumble drained tuna into pasta pot using a fork. Add the first batch of cheese. Gradually stir in milk until all ingredients are well combined then transfer to an oven-proof casserole dish. (It may seem like there is too much liquid, but don’t worry it will all dissappear once it’s baked.) Pile the final layer of cheese on top and evenly spread it around. Cover tightly with foil. Place in hot oven. Set timer for 25 minutes.