Tuna Macaroni Casserole
A comforting, classic weeknight dinner featuring tender pasta, lean tuna, and vibrant veggies baked in a rich, creamy cheddar sauce. Topped with a savory crunch, this budget-friendly meal is ready in just 40 minutes.
Equipment
- 9x9-inch or 2-quart baking dish
- Large mixing bowl
- Large pot for boiling pasta
Ingredients
Pasta & Tuna
- 8 oz elbow macaroni
- 2 cans tuna in water 5 ounces each, thoroughly drained
The Sauce Base
- 1 can condensed cream of mushroom soup 10 1/2 ounces
- 0.75 cup milk
- 0.25 cup mayonnaise
- 0.5 tsp garlic powder
- 0.5 tsp dried dill
- 0.5 tsp salt
- 0.25 tsp black pepper
Vegetables & Mix-ins
- 0.66 cup frozen peas
- 0.75 cup onion finely chopped
- 0.5 cup celery finely chopped
- 1.5 cups shredded cheddar cheese divided use
Topping & Garnish
- 1 cup crushed potato chips or bread crumbs optional, but recommended
- 1 garnish Green onions chopped, for garnish
Instructions
- Boil the Pasta: Preheat oven to 350°F and lightly grease a baking dish. Boil the elbow macaroni in salted water until al dente. Drain well.
- Prep Ingredients: Finely chop the onion and celery. Drain the canned tuna completely, pressing to remove all excess water.
- Mix the Sauce: In a large bowl, whisk together the cream of mushroom soup, milk, mayonnaise, garlic powder, dried dill, salt, and black pepper.
- Combine the Casserole: Fold the drained tuna, chopped onion, celery, frozen peas, cooked macaroni, and 1 cup of the shredded cheddar cheese into the sauce mixture until well coated.
- Top and Bake: Transfer mixture to the baking dish. Top evenly with the remaining 1/2 cup of cheese and the crushed potato chips. Bake uncovered for 20-25 minutes until golden and bubbling. Garnish with chopped green onions.
Notes
Thoroughly draining the canned tuna is essential. Excess moisture will thin out the cream sauce and result in a watery casserole.