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Pastas With Canned Tuna Recipe

Tuna Mac and Cheese

For weeks, I had a hankering for tuna. Then the weather turned cold and I wanted broccoli soup. Since I make mac and cheese regularly, testing and developing recipes for my website, I thought I’d combine all these things together. The cheese sauce for this macaroni is made from canned soup.

  • 1 1/2 cups elbow macaroni, uncooked
  • one can tuna, drained (I used 5 ounces, but you can use more if you want)
  • half of a 12 oz bag of frozen broccoli
  • one 10.5 oz can cheddar cheese or broccoli cheese soup
  • 2 1/2 cups cheddar cheese, grated or shredded
  • 1 teaspoon Dijon mustard
  • 1/2 cup milk
  • salt and pepper to taste
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Bring a pot of water to a boil. Cook macaroni according to package directions. Place the broccoli in a colander, and pour the hot water and pasta over the vegetables as you drain off the water.
  3. Put the drained pasta and broccoli back in the pot. Add the canned soup, mustard, tuna, 2 cups of cheddar, salt, pepper, and milk. Stir to combine. Pour the mixture into a greased casserole dish. Bake for 15 minutes, top with the rest of the cheese, and bake for another 5 minutes.