This recipe for Classic Tuna Casserole it one tasty casserole. Easy to make and a great, economical dish that will have your kids loving tuna!
Classic Tuna Casserole is a great dish that is incredibly quick and easy to prepare. You can whip this up in 15 minutes, better yet, make it ahead of time, refrigerate until ready to bake. Your kids won’t even know they’re eating Tuna, they will just know it tastes great! Be sure to double up this recipe for second helpings!
Classic Tuna Casserole
This recipe for Classic Tuna Casserole it one tasty casserole. Easy to make and a great, economical dish that will have your kids loving tuna!
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Ingredients
- 4 oz macaroni or any pasta you like
- 1 can cream of celery soup
- 1/3 cup milk
- 1/4 cup mayonnaise
- 1/2 tsp dry mustard
- 1 cup shredded cheddar cheese
- 1 can (7 oz) solid tuna
- 1/4 cup breadcrumbs
- 1 tbsp butter melted
- 1/2 tsp paprika
Instructions
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Cook macaroni.
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In large bowl blend soup, milk, mayonnaise, mustard together.
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Stir in cheese and tuna.
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Fold in macaroni.
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Pour into casserole baking dish.
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Combine breadcrumbs, paprika and melted butter together.
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Sprinkle on top of tuna mixture
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Bake uncovered 350 degrees for 45-50 mins.
Good post
thank you Beena!
Wow, this looks yummy. I need to make a tuna casserole pretty soon . . . this sounds like a good one!
thanks Kay, it really is a delicious recipe! Make sure to double it up if feeding the big guys.
Made this tonite for dinner.. oh my gosh.. so good!! Thank you so much for the recipe!!
Could you use cream of mushroom soup instead of celery?
I have made it with Cream of Broccoli soup. Yum!! I figure you can use whatever cream soup you like.
Oh just of thought. Maybe, 1/2 can each of Cheese soup and Broccoli. Now that sounds good.
Hey Lora, Sounds like some great adaptations.
I just made it with cream of mushroom soup since that is what I have and added celery spice to it… won’t know until this evening if it tastes as good as the original but if I remember, I’ll comment my review..also didn’t have bread crumbs so used soda crackers ..clearly need to get some groceries..lol Oh well, it looks good 🙂
I’m sure it would work just fine, you would just have the mushroom soup flavour come through.
Love this dish, definitely a family favourite
That’s great Anon!
I have been making this same recipe for 30 years. I found it in a casserole cookbook when I first got married. My family loves it.
yes this recipe will have the kids loving tuna!
I think I had the same casserole book. I’ve been making it for years also.🌹
I don’t have any cream soups (I live in Venezuela, and we don’t find things like that here) what can I use instead?
Hi Marelisa, I think you may have to do some experimenting as I’m not sure what substitution would give you the same flavour and texture. You can probably start by making a creamy roux.
I make it with a homemade cream sauce. Just melt a couple Tbsp.of butter, some flour to make a roux. Couple of cups of milk and some celery salt and pepper.Stir until desired thickness. Then add to tuna and noodles and peas. I use potato chips ground up with butter on top. Then bake.
great adaptations Alice
You can use milk thickened with flour and butter. Add some chicken base (bullion powder) goya pollo! It will give you a cream off chicken taste
Besciamell sauce. Add grated cheese od yoir choice toward the end to give it more flavor 😊
I made this last night for Fine! Excellent! I doubled it, knowing my husband’s hearty appetite. Good thing I did as half of the dish was gone when he was done. Definitely a keeper! Will make again, Thanks!
Awesome Christine, yes I often double this recipe, love it for leftovers as well!
For the directions, when do you include the creamy celery?
Hi Khalil, see Step 2, the soup is combined with the milk and mayonaise.
I used cream of mushroom soup instead and added peas, it was delicious.
Mushroom soup tastes great in this casserole, and you can’t go wrong adding a veggie.
I love this recipe. My mom always put crushed potato chips on the top with some cheese, So do I.
Thank you Lorie. I love crushed potato chips on casseroles.
Is 4oz of pasta correct? That’s like 1/2 a cup…for 4 servings?
Hi Pam, the 4 oz in weight measurement, that should measure out to appx. a cup and a half
Do you cook the pasta or put in uncooked?
Hi Chris, as per instructions you cook the pasta.
You drain the tuna right pam also i have a box of cream of chicken its a liquid idk if you add milk still?
Hi Holly, yes you drain the tuna.
Does it freeze well?
Excellent recipe! with what do you serve this? any pairings?
Hi Helena, I usually serve with some kind of simple green salad.
Laureen, my family and I consider this recipe the best recipe we’ve tried for tuna casserole. I prepared it tonight and it was wonderful.
Thank you so much for sharing it with us.
Joyce
Didn’t have cream of celery soup so replaced it with tomato soup.I had fresh tuna left over from last night so thought I would try this. 👍👍👍
Way to adapt the recipe Dianne, I bet it was delicious!
4 oz pasta equals 2 cups dry pasta
Just made it…it was great but I course I will spice it up with more tuna and cheese and use cajun seasoning …. but a receipe I will make again soon
Hi Star, thank you. Its always great to add your own spin on a recipe. Cajun seasoning sounds great!
This is the best tuna casserole we’ve ever tried. Only had the no-drain package tuna, so used two of those, one regular and one ranch-flavored. The ranch flavor seemed to add a little tang, which we loved. Other than that, the flavors are all so balanced, with every-day ingredients and no-fuss instructions. Thanks so much for sharing this recipe!
So Awesome Leela, great adaptations you made to the recipe. Thank you for trying my recipe!