Tuna Casserole

Sounds gross, doesn't look that pretty, but I promise it's yummy! And your kiddos will love it. This was a favorite meal of Big Brother's and mine growing up, and my mom loved that she could sneak in some veggies when we weren't looking (we loved most green things, but peas were not a favorite!). So, this month I'm whipping up some kid-friendly meals that adults will enjoy too...no kidding, the first time I made this for Hubs (three years into our marriage) he asked where I'd been hiding the recipe! 

1 box Velveeta Shells and Cheese (I used the 2% milk version)

1 4.5-ounce can tuna in olive oil, drained (you need the oil for cooking and taste, so don't buy tuna in water)

1 can cream of mushroom soup

1/2 package frozen green peas

1-2 pieces bread torn in little pieces

1 tablespoon butter

Preheat the oven to 350.

Cook the mac and cheese as the box directions suggest, to include stirring in the cheese. While the macaroni is cooking put the torn bread in a small skillet, along with butter. Toast the breadcrumbs in the skillet until golden brown and set aside. After you've made the macaroni and cheese, add the tuna and the cream of mushroom soup and mix well. Stir in peas. Pour into a buttered 8" X 8" casserole dish. Sprinkle the buttered/toasted breadcrumbs on top.

Bake for 30 minutes.

Goes great with applesauce!

Recipe adapted from my Mamaw, with some slight changes from my Mama!


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