Tuna Macaroni Casserole

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 The Spruce Eats' Editorial Process
Diana Rattray
Updated 10/02/20
Tuna Macaroni Casserole in a white casserole dish

The Spruce / Julia Hartbeck
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 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
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
  • 6 tablespoons unsalted butter, divided
  • 3 tablespoons finely minced onion
  • 2 tablespoons finely minced green bell pepper
  • 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
  • 7 to 10 ounces tuna, drained
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery soup
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup breadcrumbs

Steps to Make It

  1. Gather the ingredients.

    Tuna macaroni casserole ingredients

    The Spruce / Julia Hartbeck

  2. Preheat oven to 350 F. Butter a 2-quart casserole.

    white casserole dish

    The Spruce / Julia Hartbeck

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

    elbow macaroni pasta in a white colander

    The Spruce / Julia Hartbeck

  4. 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.

    butter, onions and bell pepper in a Dutch oven

    The Spruce / Julia Hartbeck

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

    onion, bell pepper and butter cooking in a Dutch oven

    The Spruce / Julia Hartbeck

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

    Stirring sauce with wooden spoon

    The Spruce / Julia Hartbeck

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

    Stirring tuna casserole mixture

    The Spruce / Julia Hartbeck

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

    Uncooked tuna macaroni casserole topped with shredded cheese

    The Spruce / Julia Hartbeck

  9. Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs until thoroughly coated.

    butter and breadcrumbs in a small bowl

    The Spruce / Julia Hartbeck

  10. Scatter the crumbs over the cheese layer.

    Uncooked tuna macaroni casserole with breadcrumbs on top

    The Spruce / Julia Hartbeck

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

    Baked tuna macaroni casserole in a white casserole pan

    The Spruce / Julia Hartbeck