Total Time
50mins
Prep 20 mins
Cook 30 mins

I got this recipe from an old Pillsbury book. They had the lighter, healthier version vs the older higher fat version. I opted for the higher fat version....its comfort food, don't mess with it! (if you want to make the ligher version just substitue low fat milk, reduced fat cheese and 98% fat free soup)

Ingredients Nutrition

  • 7 ounces uncooked macaroni
  • 1 cup milk
  • 4 ounces shredded cheddar cheese
  • 1 (10 1/4 ounce) can condensed cream of mushroom soup
  • 1 (6 ounce) can tuna
  • 2 teaspoons minced dried onion
  • 12 teaspoon dry mustard
  • crushed potato chips

Directions

  1. Cook macaroni to desired doneness, drain.
  2. Meanwhile, heat oven to 350°F Spray casserole with nonstick cooking spray. In large bowl, combine all remaining casserole ingredients; stir to combine.
  3. Add cooked macaroni, stir gently to mix. Pour mixture into casserole. Sprinkle with crushed potato chips.
  4. Bake at 350F for 25 to 35 minutes.
Most Helpful

5 5

Made for dinner tonight. Outstanding recipe! Of course like other "chefs" I tweaked the recipe a lil bit. I used 1-1/4 cup of skim milk, 8 oz shredded cheese; divided (4 oz in mixture, 4 oz sprinkled on top),I added frozen peas&corn into mix, used 2 cans tuna 5 oz each-drained, and crushed corn flakes. I added additional shred cheese on top of casserole before the crushed corn flakes. Oh and I used a 13 x 9 sprayed casserole dish&cooked for 40 minutes.

5 5

This recipe is delicious! I love the cream of mushroom soup added to it. The only thing I changed to make this recipe even more delicious is to add frenchs fried onions instead of potato chips and onions. It gives it the salty crunchy yumminess! Thanks do much for sharing this recipe!

5 5

This was really good. I followed the recipe exactly, except that I added 1 cup of thawed frozen peas (for color, and 'cause the picture was convincing..haha), and I put a layer of cheese on the top before I put the italian-seasoned breadcrumbs (because I didn't have potato chips). I was tempted to add a second can of tuna, but I'm glad I didn't - it tasted tuna-y enough! The "mixture" (sounds like a mad scientist or something...haha) fit in an 8x8 pan, with a little leftover that I put in a small pyrex bowl alongside it, in the oven. I don't actually ever remember having this growing up, but I am going to keep this as my tuna casserole recipe (maybe for my kids, someday!). Thanks for posting it! :)