Family Tuna Casserole With Macaroni and Cheese

By Diana Rattray

Updated 09/21/17

tuna casserole with cheese
Tuna Casserole With Cheese. Photo: Diana Rattray
Ratings
(42)
  • 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 this casserole with a tossed salad for a perfect meal any day of the week.

I used shredded cheddar cheese in the pictured casserole. Feel free to use a cheddar jack blend or half American process cheese if you'd like. 

Ingredients

  • 8 ounces elbow macaroni
  • 1 can (about 7 to 8 ounces) tuna (drained, or 2 small cans)
  • 4 tablespoons butter
  • 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

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 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 cheese and then top with the buttered breadcrumbs.

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

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