Tuna Macaroni Casserole

"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."
photo by Pot Scrubber photo by Pot Scrubber
photo by Pot Scrubber
photo by Pot Scrubber photo by Pot Scrubber
Ready In:


  • 8 ounces elbow macaroni (can also use 1/2 a package of spaghetti noodles broken into thirds)
  • 12 cup chopped celery (optional but nice)
  • 1 (10 ounce) can cream of celery soup
  • 12 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

  • 12 cup breadcrumbs (or 1 cup of panko crumbs are REALLY nice if you have them on hand)
  • 4 tablespoons margarine
  • 1 teaspoon paprika


  • 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.

Questions & Replies

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  1. Loved this! I didn't have cream of celery so used cream of onion and opted to add chopped celery. Really delicious. Nothing "oily or starchy" here! I recommend the panko bread crumbs, that extra crunch brings the dish over the top! Thanks Potsie! I will make this again!
  2. 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!
  3. I used: cream of chicken soup, omitted the mayo, switched the celery for chopped (parboiled) broccoli and orange pepper, and put a splash of a of white wine in the sauce. I'm calling it Classy Tuna Casserole. I love the panko paprika topping. I might make this once a month for the rest of my life.
  4. We all loved your version of Tuna casserole. Leftovers are waiting kindly in the fridge! Thanks for sharing your recipe.
  5. This didn't work well for us. Too starchy and the cheese was oily. wont be makingit again.


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