Easy, tasty tuna casserole. Sure to be a hit with the kids.

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain.

  • Stir cooked elbow macaroni, cream of chicken soup, Cheddar cheese, tuna packed in water, milk, and butter together in a large bowl; pour into prepared baking dish. Sprinkle bread crumbs over macaroni mixture.

  • Bake in preheated oven until golden brown on top, 35 to 40 minutes.

Nutrition Facts

503 calories; protein 22.9g 46% DV; carbohydrates 67.1g 22% DV; fat 15.2g 23% DV; cholesterol 41.9mg 14% DV; sodium 567mg 23% DV. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/08/2013
This works with just about any cream-of soup you have on hand. I like to double the amount of tuna and use two cans and add a little more milk than asked for. Using canned milk gives it a creamer flavor. If you don't have bread crumbs, crushed croutons or butter crackers are a good substitute. Read More
(21)

Most helpful critical review

Rating: 3 stars
09/18/2013
I really liked this recipe but only after I made some changes to the ingredient amounts. I cut the macaroni down to 8 oz. (2 cups) and made it with small elbow macaroni. I increased the shredded cheese to about 3 cups and increased the tuna to 12 oz. I also decreased the bread crumbs to 1/4 cup. You could add some salt but I just salted it when served. I left the remaining ingredients as is as well as the cooking time and while it doesn't specify, I baked it uncovered. It would serve about 3 people. If I want to make more then I'll just take the changes and those unchanged and double it. It came out nice and creamy, flavorful and perfect! When I made it with the original measurements it was very dry and not very flavorful, hence the 3 stars. But with the changes, it's 5 stars! Read More
(4)
38 Ratings
  • 5 star values: 14
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/08/2013
This works with just about any cream-of soup you have on hand. I like to double the amount of tuna and use two cans and add a little more milk than asked for. Using canned milk gives it a creamer flavor. If you don't have bread crumbs, crushed croutons or butter crackers are a good substitute. Read More
(21)
Rating: 4 stars
04/12/2013
Great recipe as a starting point. One you can tweak or leave as is. I made a few changes. I used 350g bag of egg noodle. I can of cream of celery and 1 can of cream of chicken. I also added carrots peas and added a second can of tuna. instead of the cheddar I used Kraft Habenero Heat cheese for a kick. Enjoy Read More
(12)
Rating: 5 stars
02/10/2014
I used this as a basic recipe for my canned salmon recipe. My son chose Rotini noodles (which I prefer over egg noodles) & can of mushroom. Some people said it was missing something, was definitely veggies. Added peas & carrots (frozen). I seasoned the fish mixture with garlic salt, onion powder, old bay, S&P, for a little change up, curry & ginger (just a little was enough). Mix together with noodles & baked for 35 minutes. Amazing. Read More
(6)
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Rating: 3 stars
09/17/2013
I really liked this recipe but only after I made some changes to the ingredient amounts. I cut the macaroni down to 8 oz. (2 cups) and made it with small elbow macaroni. I increased the shredded cheese to about 3 cups and increased the tuna to 12 oz. I also decreased the bread crumbs to 1/4 cup. You could add some salt but I just salted it when served. I left the remaining ingredients as is as well as the cooking time and while it doesn't specify, I baked it uncovered. It would serve about 3 people. If I want to make more then I'll just take the changes and those unchanged and double it. It came out nice and creamy, flavorful and perfect! When I made it with the original measurements it was very dry and not very flavorful, hence the 3 stars. But with the changes, it's 5 stars! Read More
(4)
Rating: 5 stars
03/01/2013
This recipe is what it is---comfort food. I made it as written except for needing to use two kinds of pasta (elbow macaroni and whole wheat rotini). I went short on the pasta and I did think one more can of tuna could have been used (I used Costco's 6 oz can but most of the regular brands now are only 5 oz---so definitely two cans needed there). This was just a good easy meal! Thanks for the recipe! Read More
(3)
Rating: 5 stars
06/21/2016
the family loved it I changed the bread crumb topping I heated butter and cheddar cheese added bread crumbs and spread on top of tuna casserole it was awesome Read More
(3)
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Rating: 3 stars
07/25/2013
It was pretty good but could have used more flavor....something seemed missing Read More
(2)
Rating: 4 stars
03/15/2014
Easy to make. None in our extended household turned it down. Next time we'll add a little more milk maybe cheese. Read More
(1)
Rating: 4 stars
05/03/2014
Added a lot more spices including paprika chili powder and nutmeg along with peas spinach and onion. Also added a little thyme. Needed to add more milk before baking in the casserole dish. But great foundation for a delicious tuna casserole! Read More
(1)