This dish is super easy. It is also a very hearty delicious bowl of comfort food. The guys in my house loved it. I loved this recipe but I used cream of mushroom soup and added the cheese into the casserole. I also melted butter and added bread crumbs to the top before baking, then sprinkle top lightly with dill seasoning. The resulting casserole was very creamy and flavorful.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 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). Grease a 2-quart baking dish.

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return macaroni to pot.

  • Stir 1/4 cup butter, 1/4 cup milk, and powdered cheese from envelope into the cooked macaroni. Stir cream of mushroom soup, tuna, and 1/2 cup milk into the macaroni and cheese. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.

  • Mix bread crumbs, melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer.

  • Bake in the preheated oven until cheese is melted and bread crumb topping is lightly browned, about 20 minutes.

Nutrition Facts

438 calories; protein 18.1g 36% DV; carbohydrates 31.4g 10% DV; fat 26.9g 41% DV; cholesterol 73.9mg 25% DV; sodium 881.6mg 35% DV. Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/05/2013
I added onion powder/garlic powder/hot sauce/squirt dijon mustard, an additional half cup of cheese and another can of tuna fish to the casserole mixture. I did not use the dill weed. GREAT pantry lunch--super cheap to make and made a filling lunch for my husband and two boys. Read More
(44)

Most helpful critical review

Rating: 3 stars
01/03/2015
My family mostly liked this. My husband and I really liked the flavor (see my additions below). The kids (11 and 9) who don't like tuna casserole in general didn't complain. Reviews were mixed when I asked what they thought. One said it was good. The other said she didn't really like it. But like I said they don't usually like tuna casserole so this is a pretty decent review from them. I altered the recipe by mixing the dill into the noodle mixture instead of into the topping. I also mixed in 1/2tsp onion powder 1/4tsp garlic salt 1/4 tsp pepper 1/16tsp cayenne pepper. I thought the taste was really yummy. The breadcrumb topping didn't turn out as I would have liked. It was not crusty at the end of cooking. It was just oily. I sprinkled on more breadcrumbs and put it under the broiler for a few minutes. In the future I would probably use about 1/2 the butter in the topping. The cheddar cheese undoubtedly played a part in the oiliness too. After eating it I wonder how essential the cheese was. I think you might be able to reduce or remove the cheese with little impact to the taste. Alternatively it might be good to mix the cheese in with the general mixture. In spite of the negative things I've noted I would make it again. I'd likely tweak it as suggested though. Read More
(4)
104 Ratings
  • 5 star values: 61
  • 4 star values: 33
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
05/05/2013
I added onion powder/garlic powder/hot sauce/squirt dijon mustard, an additional half cup of cheese and another can of tuna fish to the casserole mixture. I did not use the dill weed. GREAT pantry lunch--super cheap to make and made a filling lunch for my husband and two boys. Read More
(44)
Rating: 5 stars
05/23/2013
LOVE this recipe. Super easy and filling. I left out the parsley and dill and added a small can of peas/carrotts...my family ate it up and asked for more! Read More
(23)
Rating: 4 stars
02/22/2016
Once I made changes according to other reviewers' recommendations this became a 5. These are the changes: used two cans of tuna instead of just one, and added half a bag of lightly cooked frozen peas and carrots. Used quarter cup milk at the start, but after stirring in the mushroom soup and tuna, only added 1/4 cup milk instead of the recipe's recommended half cup, plus a half-teaspoon of onion powder, quarter teaspoon of garlic powder, quarter teaspoon black pepper, tiny amount of cayenne, and a squirt of Dijon mustard. Used a bit over a full cup of grated cheddar cheese on top after pouring into 2.5 quart baking dish. Over the cheese spread half a cup of Panko bread crumbs which had been mixed with 1/2 teaspoon of dried dill; did not add the melted butter to this mix. Finally, added a good handful of French's onions before putting into the oven. I've not made too many casseroles in my life, but have had enough of them to think that this recipe, when incorporating the changes above, is definitely a "5" or a "keeper". Will definitely be making this recipe again. Read More
(20)
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Rating: 5 stars
06/02/2013
This was so yummy!My family and I are big onions garlic powder pepper and yellow orange green and red peppers lovers so I use them up whenever I can.By using them I only use small portions of each.But thats my preference.If I dont use them this recipe would still be yummy!!!This is a keeper for sure and will be making this again!!! Read More
(15)
Rating: 5 stars
09/16/2014
Excellent! I added another 1/2 box of Mac & Cheese that one of our kids had made that day 1/2 can of chopped carrots 1 can of chopped olives 1/4 can of plump corn onion powder garlic salt salt fresh ground pepper to taste. A lot of cheese on the top. Could double or triple the breading on the top - had to spread it with a spoon still didn't cover the entire top. This fed 5 adult eaters easily (none left for dad who was working) - so if you need more perhaps double. Baked uncovered in 3 qt dish for 25 minutes. Perfect! Read More
(4)
Rating: 3 stars
01/02/2015
My family mostly liked this. My husband and I really liked the flavor (see my additions below). The kids (11 and 9) who don't like tuna casserole in general didn't complain. Reviews were mixed when I asked what they thought. One said it was good. The other said she didn't really like it. But like I said they don't usually like tuna casserole so this is a pretty decent review from them. I altered the recipe by mixing the dill into the noodle mixture instead of into the topping. I also mixed in 1/2tsp onion powder 1/4tsp garlic salt 1/4 tsp pepper 1/16tsp cayenne pepper. I thought the taste was really yummy. The breadcrumb topping didn't turn out as I would have liked. It was not crusty at the end of cooking. It was just oily. I sprinkled on more breadcrumbs and put it under the broiler for a few minutes. In the future I would probably use about 1/2 the butter in the topping. The cheddar cheese undoubtedly played a part in the oiliness too. After eating it I wonder how essential the cheese was. I think you might be able to reduce or remove the cheese with little impact to the taste. Alternatively it might be good to mix the cheese in with the general mixture. In spite of the negative things I've noted I would make it again. I'd likely tweak it as suggested though. Read More
(4)
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Rating: 5 stars
01/09/2016
I loved this recipe; will make it again and again. I made a few changes. 1 sauteed 3/4 cups each of onions and celery i grape seed oil and added that to the mix. I also added 3/4 cup of frozen peas and a hand full of chopped fresh parsley. I mixed the cheese into the mixture. I did not add breadcrumbs or butter or dill. Baked in the oven per the recipe. So good. Read More
(2)
Rating: 5 stars
04/14/2013
Easy quick go-to meal. Read More
(2)
Rating: 4 stars
09/09/2014
I followed this recipe exactly and it was so easy and tasty! I didn't give it full marks as it few two women with 1 man-sized leftover Read More
(2)