Ingredients
- 2 1/2 cups elbow macaroni uncooked
- 1 can cream of potato soup
- 3/4 cup milk
- 1/2 cup mayo
- 2 cups cheddar Cheese shredded
- 2 cans Tuna drained
- salt to taste
- pepper to taste
Instructions
- Cook the macaroni until it is almost done.
- In a large bowl, mix together the soup, milk, mayo, shredded cheese, and salt and pepper (I go easy on the salt and pepper, each person can add more to their taste after it is cooked)
- Mix in the tuna and add in the macaroni when it is done.
- Place in a greased 9 x 13 pan.
- Bake at 350 degrees for 30-40 (or until it is heated through and bubbly
Notes
If you wish to add onions to your dish, add 1/2 medium sized onion, chopped to the mixture.
Also, the original recipe calls for cream of mushroom soup instead of cream of potato. We are not mushroom fans that is why I use the cream of potato.
Nutrition
Calories: 447kcal | Carbohydrates: 38g | Protein: 22g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 609mg | Potassium: 273mg | Fiber: 2g | Sugar: 3g | Vitamin A: 379IU | Calcium: 252mg | Iron: 1mg
Servings: 8 servings
Calories: 447kcal