Tuna Macaroni Casserole

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“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.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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

Directions

  1. Cook and drain macaroni. If using the optional chopped celery, boil it with the pasta.
  2. In a bowl blend together the soup, milk, mayo, and dry mustard.
  3. Stir in cheese, tuna, and pimiento.
  4. Gently fold in macaroni/spaghetti and transfer into a 2 quart 8X8 inch casserole dish.
  5. Combine crumbs, butter, and paprika and sprinkle evenly on top.
  6. 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.

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