Cream Cheese Tuna Bake
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.
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.
Notes
Fair cost per serving based on the cheese used and low number of servings.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 8 February 2023.