Total Time
45mins
Prep 15 mins
Cook 30 mins

Although this is a low fat recipe, it is absolutely scrumptious and a real kid pleaser! Leftovers taste great microwaved. Can be made in advance and refrigerated until ready to bake.

Ingredients Nutrition

Directions

  1. Heat the oven to 350 degrees.
  2. Cook the macaroni until just tender and drain.
  3. Combine cooked macaroni, tuna, celery, onion and bell pepper in a large bowl.
  4. Heat the undiluted soup with the milk in a small saucepan.
  5. When it is smooth, add the cheese and keep cooking it until the cheese is melted.
  6. Remove the saucepan from the heat and stir in the mayonnaise and the black pepper.
  7. Pour the saucepan contents over the macaroni mixture in the bowl and mix it up well to combine.
  8. Pour the whole thing into a medium sized casserole dish (about 2 quart) that has been sprayed with no-stick spray.
  9. Bake for 30 minutes.
Most Helpful

Delicious, could not stop eating it! My new go to recipe for tuna casserole!

deerfieldbeach January 03, 2016

GREAT RECIPE! I am always looking for a new healthier version of tuna casserole and this was it. I used whole wheat elbow noodles, fat free cream of mushroom soup, low fat cheddar cheese, peas and I added less mayo. Next time I am going to try with using all fat free ingredients and see how that is. I liked the creamy texture and the addition of celery. Thanks for a great recipe!

JFitz February 09, 2010

This is AWESOME! I have made it twice in the last two weeks! I made it the first time with cream of chicken soup and no celery and it was still quite good. The second time I followed the recipe exactly and it was wonderful! Thanks!

Farmhouse Junkie July 14, 2008