Recipe by Pot Scrubber
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.
Top Review by Phoenix Food Queen
I love this casserole! I second Kittycatmom on using panko bread crumbs on top... or you can go super PWT like I did, and top it with Ruffles potato chips! Super good and very comforting. I didn't have anything oily either, that would be the cheese not the recipe! Thanks Potsie!
- 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
- 1⁄2 cup breadcrumbs (or 1 cup of panko crumbs are REALLY nice if you have them on hand)
- 4 tablespoons margarine
- 1 teaspoon paprika
Directions See How It's Made
- Cook and drain macaroni. If using the optional chopped celery, boil it with the pasta.
- In a bowl blend together the soup, milk, mayo, and dry mustard.
- Stir in cheese, tuna, and pimiento.
- Gently fold in macaroni/spaghetti and transfer into a 2 quart 8X8 inch casserole dish.
- Combine crumbs, butter, and paprika and sprinkle evenly on top.
- Bake 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.