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Ingredients
- 8 ounces elbow macaroni, uncooked
- 6 ounces water-packed tuna, drained
- 1 cup sliced celery
- 1 can reduced-fat cream of celery soup
- 1/2 cup 1% milk
- 1 cup shredded, reduced-fat cheddar
- 1/2 cup low-fat mayonnaise
Details
Servings 6
Preparation time 15mins
Cooking time 55mins
Preparation
Step 1
Cook macaroni according to package directions. Drain. Rinse with cold water and drain again. In a mixing bowl, combine cooked macaroni, tuna and celery. Mix well, then set aside.
In a small saucepan over medium heat, combine soup and milk and heat until smooth. Add cheese and continue to heat until the cheese is melted. Remove soup from heat.
Add mayonnaise to soup and stir until well blended. Pour soup over macaroni mixture. Mix well.
Spray a 1 1/2 quart casserole dish with cooking spray. Pour macaroni and soup mixture into casserole dish. Bake at 350 degrees, uncovered, for 30 minutes.
274 calories per serving (6 servings)
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