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 CasseroleĀ 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 š
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 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 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