Total Time
40mins
Prep 20 mins
Cook 20 mins

Yummy and affordable to make! This beats Tuna Helper anyday. From TOH Quick Cooking '99. (I usually double this when making.)

Ingredients Nutrition

  • 1 (7 1/4 ounce) package macaroni and cheese mix
  • 14 cup milk
  • 14 cup butter (not spread or tub product) or 14 cup margarine (not spread or tub product)
  • 1 (10 3/4 ounce) condensed cream of celery soup, undiluted
  • 1 (6 ounce) can canned tuna, drained and flaked
  • 12 cup milk
  • 1 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350°F.
  2. Prepare macaroni and cheese according to package directions.
  3. Stir in soup, tuna and milk.
  4. Pour into a greased 2-qt. baking dish. Sprinkle with cheese.
  5. Bake, uncovered, for 20 minutes or until cheese is melted.
Most Helpful

5 5

This is very good and very rich. I am used to a dryer tuna noodle casserole. I like the cheddar flavor and the creaminess of this casserole. Very hearty and heartwarming for the colder months ahead.

5 5

A creamy, cheesy and rich casserole. I discovered I was out of milk (oops) and since I had already started the recipe, I wound up using fat free half & half. The cream of celery soup adds a distinctive flavor and I actually liked it better than using the usual cream of mushroom. I'm going to be using this as my base tuna casserole from now on, but will be adding a small can of peas since we love it that way. To us, this is also more than 4 servings since I served it with a salad, vegie and bread.