Cream-Cheese Tuna Bake

A different retro tuna casserole this week…this one with cream cheese and corn flakes!

Cream Cheese Tuna Bake

4 ounces (1 cup) 7-minute macaroni
1 3-ounce package cream cheese
1 can condensed cream of mushroom soup
1 9 1/4 oz (1 1/2 cup) can tuna, drained and flaked
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons chopped pimiento
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 cup milk
1/2 cup corn-flake crumbs

Cook macaroni; drain. Soften cream cheese; blend in shoup, using electric or rotary beater. Stir in tuna, vegetables, mustard, salt, milk and macaroni; turn into 1 1/2 qt casserole. Sprinkle crumbs atop. Bake at 375  20-25 minutes or till bubbly. Serves 4 to 6. Better Homes and Gardens Casserole Cook Book, 1961.

Comments

  1. Better homes, better gardens, but not better tuna bake! 🙂

  2. My kinda casserole

  3. Hi Tarrant, Thank you for the comments! I just had a look at the Spaghetti Galantine recipe from July ’06 – merciful heavens, that is the most awful jello recipe I have ever seen! And i love the name of the macaroni company that thought of it – Fatti & Moni! You just can’t make this sort of stuff up can you?

    What a wonderful site you have got, I am looking forward to going through your archives.

  4. Ooooh, another Tuna Casserole recipe! *JoY*

    I’m thinking more along the lines of a parmesan/panko topping though. That probably won’t freeze very well. Will make a Sunday dinner of it then.

  5. This was super yummy! (With a few changes) 😉

    I hope you haven’t stopped posting to this blog, as I thoroughly enjoy it! 🙂

  6. You can never have enough good casserole recipes…especially comfy ones like tuna noodle.

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