Easy Macaroni Tuna Casserole

Name: Easy Macaroni Tuna Casserole
Total time: 45
Yield: 6
Ingredients: 1 (7.25 ounce) package macaroni and cheese; 0.25 cup butter; 0.25 cup milk; 1 (10.5 ounce) can cream of mushroom soup; 1 (5 ounce) can tuna, drained and flaked; 0.5 cup milk; 1 cup shredded Cheddar cheese; 1 tablespoon minced fresh parsley, or to taste; 0.25 cup bread crumbs; 0.25 cup butter, melted; 0.5 teaspoon dried dill weed, or to taste

Recipe by Lorene Rohrbaugh from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

•

1 (7.25 ounce) package macaroni and cheese
•

0.25 cup butter
•

0.25 cup milk
•

1 (10.5 ounce) can cream of mushroom soup
•

1 (5 ounce) can tuna, drained and flaked
•

0.5 cup milk

•

1 cup shredded Cheddar cheese
•

1 tablespoon minced fresh parsley, or to taste
•

0.25 cup bread crumbs
•

0.25 cup butter, melted
•

0.5 teaspoon dried dill weed, or to taste

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return macaroni to the pot.
Stir in 1/4 cup butter, 1/4 cup milk, and the envelope of powdered cheese from the package. Add mushroom soup, tuna, and 1/2 cup milk; stir to combine. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
Mix bread crumbs, 1/4 cup melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer.
Bake in the preheated oven until cheese is melted and the top is golden brown, about 20 minutes.