Cream Cheese Tuna Bake

Adapted from a recipe in the Casserole Cook Book, page 26.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is a great tasting casserole and does not taste like a tuna & noodle casserole, the cream cheese gives this a nice flavor. Link to the Shortcut is listed in the Recipe Notes section.

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Prep Time 30

Cook Time 20

Course Main Dish

Cuisine American

Servings servings

Equipment

Electric Mixer
Casserole (2 quart)
Oven

Ingredients

1 cup dry macaroni
85 grams cream cheese, softened, (3 oz)
1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
2 cans tuna, drained, flaked, (about 1½-2 cups)
¼ cup onion, diced
¼ cup green bell pepper, diced
2 tablespoons pimento, diced
1 tablespoon prepared yellow mustard
¼ teaspoon salt
¼ cup milk
½ cup corn flakes, crushed

Instructions

Cook macaroni in a pot of salted boiling water until just tender, drain.
Preheat your oven to 190° C (375° F), get out a 2 quart casserole.
Add the cream cheese and soup to a large mixing bowl, use an electric mixer and mix together until smooth.
To the mixing bowl, stir in the tuna, vegetables, mustard, salt, milk, and macaroni. I used red bell pepper in place of the green and added a little extra as I had no pimento.
Pour mixture into the casserole and spread out evenly.
Sprinkle with the corn flake crumbs. I used panko as I had no corn flakes on hand, worked perfect.
Bake for 20-25 minutes or until bubbly and starting to brown on top.
Serve and enjoy.