Cookies with Greek spices.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (7.25 ounce) package macaroni and cheese mix
- ¼ cup butter, cut into small pieces
- ¼ cup milk
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (5 ounce) can tuna, drained and flaked
- ½ cup frozen corn
- ½ cup frozen peas
- ¼ cup chopped celery
- ¼ cup onion, chopped
- ¼ cup crushed buttery round crackers
Instructions
- Bring a large pot of lightly salted water to a boil. Cook boxed macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Drain macaroni and return to the pot. Add butter, milk, and cheese sauce package; mix until well combined. Stir in condensed soup, tuna, corn, peas, celery, and onion. Transfer to a microwave-safe casserole dish. Level the mixture out and spread crushed crackers on top.
- Microwave on high until the edges are bubbling, 7 to 10 minutes.
- Make this when you have leftover macaroni and cheese.
- Canned corn or peas can be used in place of frozen, and you can top the casserole with crushed potato chips instead of crackers.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 10 g |
| Sodium | 1054 mg |
| Sugars | 9 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |