Description
A quick and easy no-bake tuna casserole that combines creamy sauce, tender pasta, and savory tuna for a comforting meal without turning on the oven.
Ingredients
8 ounces elbow macaroni
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
1/2 cup milk
1 cup shredded cheddar cheese
2 (5 ounce) cans tuna in water, drained
1 cup frozen peas, thawed
1/2 cup finely chopped onion
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the condensed cream of mushroom soup, mayonnaise, and milk. Stir until smooth.
Add the shredded cheddar cheese, drained tuna, thawed peas, chopped onion, garlic powder, black pepper, and salt to the bowl. Mix well to combine.
Fold the cooked elbow macaroni into the tuna mixture until everything is evenly coated.
Transfer the mixture to a serving dish or casserole dish. The casserole is ready to serve immediately or can be chilled in the refrigerator for 30 minutes to firm up before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes