"Summer Macaroni Tuna Casserole"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 8 oz box small elbow macaroni uncooked – about 2 cups
  • 1/2 teaspoon butter/margarine for macaroni water
  • 1 teaspoon sea salt for water
  • 2 5oz cans tuna
  • 1 8oz can very young small sweet peas
  • 1 cup mayo
  • 1/2 cup crumbled, seasoned croutons
Instructions
  1. Fill 4 quart pot halfway with water and bring to a boil.
  2. Add teaspoon sea salt to water or to taste.
  3. Add uncooked macaroni to water, and return to boil.
  4. Add teaspoon margarine to water (keeps macaroni from sticking to itself).
  5. Boil for 8-10 minutes until ‘al dente’ (firm), stirring occasionally.
  6. Pour into colander, drain well, and return macaroni to the pot.
  7. Drain water/oil from the tuna cans and add tuna to the macaroni pot.
  8. Drain liquid from peas and add to the macaroni pot.
  9. Add mayo to the pot and lightly toss all ingredients together.
  10. Arrange contents of pot in serving dish and sprinkle crumbled croutons on top.
  11. Chill in refrigerator for up to an hour and serve.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2020/07/knr-p-260-summer-macaroni-tuna-casserole/