1/2 Photos of Tuna Macaroni Casserole
Pot Scrubber's Note:
This is the only tuna mac recipe I have made for over 20+ years. If you like a tuna casserole then just make it! You'll be glad you did. I promise.
My Private Note
Units: US | Metric
- 8 ounces elbow macaroni (can also use 1/2 a package of spaghetti noodles broken into thirds)
- 1/2 cup chopped celery (optional but nice)
- 1 (10 ounce) can cream of celery soup
- 1/2 cup whole milk
- 4 tablespoons mayonnaise
- 1 teaspoon dry mustard
- 1 cup shredded cheese (plus a handful more to sprinkle on top if you want)
- 10 ounces tuna, well drained and squeezed dry (two five ounce cans of tuna)
- 4 tablespoons of minced jarred roasted red peppers or 4 tablespoons of jarred pimientos
- 1Cook and drain macaroni. If using the optional chopped celery, boil it with the pasta.
- 2In a bowl blend together the soup, milk, mayo, and dry mustard.
- 3Stir in cheese, tuna, and pimiento.
- 4Gently fold in macaroni/spaghetti and transfer into a 2 quart 8X8 inch casserole dish.
- 5Combine crumbs, butter, and paprika and sprinkle evenly on top.
- 6Bake uncovered at 350 for 30-35 minutes or so. When the crumbs are a pretty color and the juices are bubbling around the edges your casserole is done.
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Nutritional Facts for Tuna Macaroni Casserole
Serving Size: 1 (162 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 354.5
- Calories from Fat 147
- Total Fat 16.3 g
- Saturated Fat 5.0 g
- Cholesterol 29.8 mg
- Sodium 573.7 mg
- Total Carbohydrate 34.2 g
- Dietary Fiber 1.7 g
- Sugars 3.1 g
- Protein 17.1 g