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
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.
That does sound good.
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 🙂
Yes, that is what my mom used, also fine cut celery, onion, and crushed potato chips instead of bread crumbs…the best recipie ever!
Jackie, I’m going to try it with potato chips, sounds interesting.
I always use potato chips, love it
Jackie, I want to use potato chips, but do you still mix them with butter and put them on before you bake or did you add them towards the end of the baking time!?
Kristi, I have not used potato chips, but I would not mix them with butter as the have a high enough oil content.
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 😊
Try cream cheese. Make sure it is soft so it will melt
It is amazing
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.
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.
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!
Look forward to making for dinner tomorrow night. Have not had a tuna casserole since can remember. Monday night football, never know what time dinner, depending on game. This will be perfect prepare, heat & eat when we are ready.
Hey SanDee, sounds wonderful for Monday night football! enjoy
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
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!
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.
I add peas to mine for a veggie.
Peas are a great addition Brenda!
I don’t really like tuna casserole, but this was delicious.