Recipe - Leanne Elys Tuna Casserole In 10 Minutes

1 Box WHITE cheddar macaroni &
cheese
1 tablespoon Butter
1 small Onion; chopped
1 cn Tuna; drained, (solid white
is best)
One half cup Sharp cheddar grated
One half cup Crushed saltines
Salt & pepper to taste

I recently held a contest on my web site for "Not Your Mother's Tuna
Casserole" recipe and here is the winning dish.

I was looking for a recipe that was different from what our mothers made
(in other words, no endless variations using cream of mushroom soup and
noodles). It had to be contemporary, updated from the traditional recipes,
but still comfort food. Above all, it had to be quick and easy and, of
course, taste delicious! Leanne's recipe did all that and was so good that
I actually ate the leftovers the next morning for breakfast (really)!

At first glance, the recipe seems rather ordinary. But upon reviewing it
(and making it) I found three special elements that made it a winner.
Although it calls for boxed macaroni and cheese, it requires White Cheddar
Macaroni and Cheese (not the bland orange stuff), which makes a huge
difference. Second, chopped onion is sauteed and the tuna is added to it,
nicely melding the onion and tuna flavors. Finally, the topping is very
special crispy and delicious.

Preheat oven to 350 degrees. Prepare the macaroni & cheese according to the
package directions. Meanwhile, saute onion in butter till translucent. Add
the tuna, chopping it up in the pan. Season to taste with salt and pepper.

Add the tuna mixture to the prepared macaroni & cheese. Correct the
seasoning, put in a casserole dish or pie plate. Top with the cheese &
cracker crumbs. Bake in the oven until the cheese is melted and the topping
crispy.

Yield: 4 servings.

If you want more tuna casserole recipes, including the honorable mentions
in the contest, you'll find them here:

http://busycooks.miningco.com/library/weekly/aa092997.htm

Posted to TNT Recipes Digest, Vol 01, Nr 977 by Lynn Nelson
lynnn@erols.com on Jan 30, 1998