Family Tuna Casserole With Macaroni and Cheese

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 06/24/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 06/24/19

Tuna casserole with cheese

Diana Rattray
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
653 Calories
46g Fat
31g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 653
% Daily Value*
Total Fat 46g 59%
Saturated Fat 26g 128%
Cholesterol 141mg 47%
Sodium 1080mg 47%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 13%
Protein 29g
Calcium 495mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful tuna casserole is a family-pleaser you'll make again and again. Serve tuna casserole with a tossed salad for a perfect meal any day of the week.

Shredded cheddar cheese makes a tasty topping for the casserole, but feel free to use a cheddar jack blend or half American process cheese. Add extra cheese if you like!

Ingredients

  • 8 ounces elbow macaroni
  • 7 to 10 ounces tuna (drained)
  • 6 tablespoons butter (divided use)
  • 3 tablespoons onion (finely chopped)
  • 2 tablespoons green bell pepper (finely chopped)
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt or seasoned salt
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 1/2 cup frozen peas (thawed)
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup soft fine breadcrumbs

Steps to Make It

  1. Heat the oven to 350 F. Butter a 2-quart casserole.

  2. Cook macaroni in boiling salted water according to package directions until tender, drain and rinse.

  3. Melt 4 tablespoons of the butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and sauté over low heat for about 3 to 4 minutes, until tender.

  4. Add flour, salt, and pepper; cook, stirring, for about 1 to 2 minutes.

  5. Add milk and condensed soup and stir over low heat until the sauce is smooth and thickened.

  6. Add cooked drained macaroni, flaked tuna, peas, and about half of the cheese to sauce mixture, stirring constantly.

  7. Pour the mixture into the prepared casserole; top with remaining shredded cheese.

  8. Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs until thoroughly coated. Scatter the crumbs over the cheese layer.

  9. Bake the casserole for 30 to 40 minutes, or until the crumb topping is nicely browned.

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