Hearty, comforting, and delicious, Tuna Macaroni Casserole is an old-school favorite.
Call it old-school or call it retro, but still, call it what it really is: the perfect weeknight dinner. While tuna macaroni casserole may be an oldie, it’s still a goodie and has been for decades. Not only is it a brilliant combination of flaky tuna, al dente macaroni, and bright, crisp peas in a delectably creamy mushroom sauce, but it brings with it the sweetness of nostalgia that never goes out of style.
If you would have asked the junior high school me who invented tuna macaroni casserole, I would have said, “My mom!” It was a staple at our house when I was growing up, and it would never have occurred to me that my mom hadn’t made it up based on things she always had in our pantry: canned tuna, macaroni, cream of mushroom soup, and peas (yes, my mom used canned peas!). But the first printed recipe for a version of this dish actually appeared in Sunset magazine in 1930, written by “Mrs. W.F.S.” from Kennewick, WA. It really took off shortly after that when, in 1934, Campbell’s introduced cream of mushroom soup (Mrs. W.F.S. used a basic white sauce in her recipe). Nowadays, tuna macaroni casserole is generally associated with 1950s Middle America, where its popularity soared, but most contemporary home cooks will tell you they still make a version of this beloved comfort food.
And I count myself among them. Around here, tuna macaroni casserole night is greeted with applause. There’s just something so homey and satisfying about that deeply flavorful mix of tuna, sauce, and noodles bubbling under the melty cheddar cheese and crunchy topping (the potato chip one is the favorite at my house) that brings everybody back for seconds. And while there might seem to be a lot of ingredients, they are all mixed together pretty quickly (and all in one bowl!), so it’s very simple to make.
Perfect Tuna Macaroni Casserole
Drain the tuna very well, then break it up into chunks or flake it—whichever consistency you prefer. We recommend using full-fat versions of the cream of mushroom soup, milk, and mayo in order to achieve the creamiest and most flavorful sauce. When you add the peas, make sure they are still frozen so they will keep their crisp texture and bright green color. Finally, the toppings we suggest here—potato chips or breadcrumbs—are optional, but we highly recommend them. Each one will bring that irresistible crispy crunch to every bite of this casserole. If you choose the breadcrumbs, toss them in a bit of olive oil first to achieve maximum crispiness and a beautiful golden color.
FAQs & Tips
How Do I Store Leftovers?
Cooked and cooled tuna macaroni casserole can be stored in an airtight container for up to 4 days in the fridge and up to 3 months in the freezer.
Can I Prep This Ahead?
Yes. You can assemble the casserole (through step 6), cover it tightly with foil, and store it in the refrigerator for up to 24 hours. When you are ready to bake it, let it come to room temperature on the counter while you preheat the oven, and then proceed with the recipe. You can also freeze the unbaked, foil-covered casserole for up to 3 months. Thaw in the fridge overnight before baking.
Serving Suggestions
Tuna macaroni casserole is great with any kind of cooked green vegetable, from Roasted Brussels Sprouts to Sautéed Broccoli to Grilled Green Beans. Bright, fresh salads tossed in vinaigrette are also a great pairing with this rich, creamy casserole. Try a Spinach Salad or this simple and refreshing House Salad. And whatever side you choose, don’t forget the Garlic Rolls.
I usually like to choose a light but tasty dessert to finish off hearty casserole meals, something sweet and satisfying but nothing too heavy or fussy. After serving tuna macaroni casserole, I’ll opt for Poached Peaches With Raspberries, Frozen Bananas, or these Healthy Strawberry Popsicles with a few Chocolate Macaroons on the side.
Tuna Macaroni Casserole
Ingredients
- 8 ounces elbow macaroni
- 2 cans tuna in water (5 ounces) drained
- 1 can condensed cream of mushroom soup (10 1/2 ounces)
- 3/4 cup milk
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup frozen peas
- 3/4 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 1/2 cups shredded cheddar cheese divided
- 1 cup crushed potato chips or bread crumbs optional
- Green onions chopped, for garnish
Instructions
- Preheat your oven to 325°F. Grease a 9×13-inch baking dish and set aside.
- Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
- In a large bowl, combine the drained tuna, cream of mushroom soup, milk, mayonnaise, garlic powder, dried dill, salt, and black pepper. Stir until well mixed.
- Add cooked macaroni, peas, chopped onion, celery, and half the shredded cheddar to the bowl. Stir gently to combine.
- Transfer the mixture into the prepared baking dish and top with the remaining cheddar cheese.
- If using, sprinkle crushed potato chips or bread crumbs evenly over the cheese layer.
- Bake in the preheated oven for 15 to 20 minutes, or until the casserole is bubbly and the top is golden brown.
- Allow the casserole to stand for 5 minutes before serving. Garnish with green onions.
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