Tuna Casserole with Macaroni Salad and Baked Tomatoes

by April Reinhardt
(last updated July 27, 2015)

Serving baked tomatoes is a great way to get your family to eat their vegetables. The cheese combined with the dressing is the perfect blend to complement the tomatoes, and make them less acidy and easy to enjoy.

Tuna Casserole Ingredients

  • 1 large box of elbow macaroni
  • 3 cans of tuna
  • 2 cans of cream of mushroom soup
  • 2 cups of shredded cheddar cheese
  • 2 cans of French fried onions

Tuna Casserole Directions

Preheat your oven to 350 degrees and prepare a large baking pan by spraying it with non-stick cooking spray. Cook the macaroni according to the package directions, drain into a colander, rinse, and measure out three cups. One box of dry macaroni will make double the amount of cooked macaroni Refrigerate the remaining macaroni to use when making macaroni salad recipe below. Open the cans of tuna and drain them into a colander. Dump the tuna into a large mixing bowl and then add the soup and three cups of the cooked macaroni. Gently stir to combine, and then turn out into the prepared baking pan. Top the casserole with the cheese and bake for about 30 minutes. Remove the casserole from the oven and top with the French-friend onions, return to oven and cook an additional 10 minutes. Serve hot.

Macaroni Salad Ingredients

  • 7 cups of cooked cold macaroni
  • 4 green onions
  • 2 cups of Miracle Whip
  • 3 ribs of celery
  • 1 onion
  • 1/2 cup of sweet pickle relish

Macaroni Salad Directions

Using the leftover 7 cups of cold macaroni from the tuna casserole recipe above, add the Miracle Whip and relish and gently toss. Cover and place back into the refrigerator. Clean the green onions and celery. Peel the onion and the chop it and the celery into a bowl. Using kitchen shears, cut up the green onion, including the stems, into the bowl. Toss the ingredients and then combine with the macaroni mixture. Stir gently, cover, and chill for at least 2 hours before serving.

Baked Tomatoes Ingredients

  • 6 tomatoes
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup of French dressing

Baked Tomatoes Directions

Preheat your oven to 350 degrees and prepare a broiling pan by spraying both parts with non-stick cooking spray. Wash the tomatoes and then cut them in half. Place them cut-side up onto the slotted top of the broiling pan. Drizzle the dressing on the tomatoes, and then top them with the cheese. Bake for 15 minutes and then remove the pan. Turn on the broil setting of your oven to low, and adjust the oven rack to the highest setting. Broil the tomatoes for 3 to 5 minutes with the oven door ajar. Watch the cheese. When it starts to brown, immediately remove the tomatoes.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

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