It's your favorite tuna casserole! Only this one's not made in a casserole dish—or in the oven. It's stovetop-simple, one-skillet fare.
What You Need
Original recipe yields 6 servings
1 qt. (4 cups) water
2 cups elbow macaroni, uncooked
1 cup frozen peas
2 stalks celery, sliced
1 can (10 oz.) condensed cream of mushroom soup
1 can (5 oz.) tuna, drained, flaked
1-1/2 cups KRAFT Shredded Cheddar Cheese
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Let's Make It
Add water and macaroni to large skillet; cover. Bring to boil on high heat. Simmer on medium-low 8 min or until macaroni is tender, adding vegetables to the cooking water for the last 5 min.
Stir in soup, tuna and 1 cup cheese; sprinkle with remaining cheese.
Cook, covered, 2 min. or until cheese is melted.
Cooking the pasta right in the skillet cuts down on dishes. Be sure to measure the exact amount of pasta and water, so that the pasta hydrates properly.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.