Classic Tuna Casserole
Classic Tuna Casserole is one tasty casserole recipe. 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 recipe up in 15 minutes! Make it ahead of time and 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!
My family loves casseroles and I love the fact that you can make them ahead of time so they are ready to bake for those busy weekday dinners. They freeze well making them great for meal prep. In addition to this cheesy tuna casserole, Shepherd’s Pie and Chicken Macaroni Casserole are big hits.
Easy Dinner Recipes
Life is busy, so when you need a recipe the kids will love, easy to prepare, try one of these!
Classic Tuna Casserole
Ingredients
- 4 oz macaroni dry (or any pasta you like)
- 1 can cream of celery soup
- 1/3 cup milk
- 1/4 cup mayonnaise
- 1/2 teaspoon dry mustard
- 1 cup shredded cheddar cheese
- 2 cans solid tuna 7 oz tins
- 1/3 cup breadcrumbs
- 2 tablespoons butter melted
- 1/2 teaspoon paprika
Instructions
- Cook macaroni as per package instructions. Do not over-cook, you want the pasta al dente.
- In a large bowl blend the soup, milk, mayonnaise and dry mustard together.
- Stir in the shredded cheese and tuna.
- Fold in the cooked macaroni.
- Spread into a greased casserole baking dish. I use butter to grease the casserole dish.
- Using a fork combine the breadcrumbs, paprika and melted butter.
- Sprinkle on top of the tuna mixture.
- Bake uncovered 350º F oven for 40 – 45 minutes.
Nutrition
I used this recipe except I only had cream of mushroom with garlic. It turned out delish! Thanks!
This is the 2d time I’ve used this recipe. Both times I have omitted the mayonnaise nd paprika. I added a red onion , garlic powder, and seasoning salt. I also used ×2 ,272gm cans of tuna packed in water drained one tin of celery soup, and filled the can with whole milk , 2 1/2 cups of frozen peas and 2 cups of elbow macaroni. It was very good.
I used Cream of Mushroom and Cream of Celery soups. Also added some chopped mushrooms and onions. DELICIOUS!!
Had anyone ever used canned salmon instead of tuna
i’ve done a salmon VERSION based off of this recipe. you can change up the cream soup to mushroom and mix some dill/salt/pepper in with your buttered breadcrumb mix. (i leave the cheese out entirely for salmon, but sometimes add some lemon juice).
i use the proportions of this recipe with any kind of protein/soup/noodle mix, always turns out well.
Nice and easy recipe. I used whole wheat pasta and added a cup or so of cooked cauliflower rice and 2cans of tuna along with red onion. Loved the topping with paprika! Definitely use this again.
Your additions sound tasty Laura!
I don’t really like tuna casserole, but this was delicious.
I add peas to mine for a veggie.
Peas are a great addition Brenda!
My husband proclaimed this the best Tuna Noodle Casserole he’s ever had. And he’s had many over the years. I used crushed potato chips for the topping instead.
Wow Rachel, that’s quite the compliment! And the crushed potato chips sounds tasty.
Very good! I packed it for someone’s lunch. My changes are minor
I had a packet of 133 gm of Knorr’s3 cheese noodles, which I cooked according to directions. That weight is a bit over 4 oz but no matter. I then ground up the noodles because this person has swallowing problems. I skipped the milk and mixed everything, including the liquid from the canned tuna, but the topping in a glass dish and microwavedfor 10 minutes. The ratio of micro to oven is approx 4 to 1.
I added the topping an broiled for mins, just enough to brown it.
Great adaptations!
I am sorry maybe i am not seeing this but what size can of cream of celery?
Hi Michelle, regular sized can of soup 10oz