Tuna Casserole With Macaroni

Tuna and Pasta Bake
Lauri Patterson/ E+/Getty Images
  • 60 mins
  • Prep: 30 mins,
  • Cook: 30 mins
  • Yield: servings 4
Ratings (16)
This tuna and macaroni casserole is a very flavorful combination, and it's a whole meal in one dish. Mixed vegetables and hard-cooked eggs add the nutritional content, and condensed soup makes the sauce easy.

What You'll Need

  • 1 cup pasta (elbow macaroni, cooked until just tender and drained)
  • 1/2 cup onion (chopped)
  • 1/4 cup bell pepper (green, chopped)
  • 1 cup milk
  • 1 can cream of mushroom soup (condensed, can use 98% reduced fat)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Optional: 1/4 cup chopped pimiento
  • 1 cup mixed vegetables (frozen, thawed)
  • 1 can  tuna (flaked white, drained)
  • 3 eggs (hard boiled, coarsely chopped)
  • Salt and pepper, to taste
  • 1 cup bread crumbs
  • 2 tablespoons butter (melted, for bread crumbs)

How to Make It

  1. Preheat the oven to 350 F.
  2. Grease a 1 1/2-quart casserole or baking dish.
  3. Put 2 tablespoons of butter in a large skillet over medium heat; add onions and peppers.
  4. Cook until onions are softened. Add flour, milk, and soup; stir until thickened.
  5. Add pimiento, vegetables, tuna, mixed vegetables, chopped eggs, and cooked macaroni.
  6. Taste and add salt and pepper. Place in the prepared casserole or baking dish.
  1. Toss the bread crumbs with the 2 tablespoons of melted butter.
  2. Sprinkle the crumbs evenly over the top and bake for about 30 minutes, or until nicely browned.

Serves 4 to 6.

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Nutritional Guidelines (per serving)
Calories 819
Total Fat 41 g
Saturated Fat 21 g
Unsaturated Fat 12 g
Cholesterol 259 mg
Sodium 1,142 mg
Carbohydrates 81 g
Dietary Fiber 7 g
Protein 32 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)