Steph's Tuna Casserole

Easy, tasty tuna casserole. Sure to be a hit with the kids.

Steph's Tuna Casserole Ingredients

• cooking spray

• 1 (16 ounce) package elbow macaroni

• 1 (10.75 ounce) can cream of chicken soup

• 1 cup grated Cheddar cheese

• 1 (5 ounce) can tuna packed in water

• cup milk, or more to taste

• 2 tablespoons butter, softened

• cup Italian-style bread crumbs

How to Make Steph's Tuna Casserole

1. Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.

2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain.

3. Stir cooked elbow macaroni, cream of chicken soup, Cheddar cheese, tuna packed in water, milk, and butter together in a large bowl; pour into prepared baking dish. Sprinkle bread crumbs over macaroni mixture.

4. Bake in preheated oven until golden brown on top, 35 to 40 minutes.

Steph's Tuna Casserole Nutritions

• Calories: 502.7 calories

• Carbohydrate: 67.1 g

• Cholesterol: 41.9 mg

• Fat: 15.2 g

• Fiber: 2.8 g

• Protein: 22.9 g

• SaturatedFat: 7.8 g

• ServingSize:

• Sodium: 567 mg

• Sugar: 3.9 g

• TransFat:

• UnsaturatedFat:

Steph's Tuna Casserole Reviews

• This works with just about any cream-of soup you have on hand. I like to double the amount of tuna and use two cans and add a little more milk than asked for. Using canned milk gives it a creamer flavor. If you dont have bread crumbs, crushed croutons or butter crackers are a good substitute.

• Great recipe as a starting point. One you can tweak or leave as is. I made a few changes. I used 350g bag of egg noodle. I can of cream of celery and 1 can of cream of chicken. I also added carrots, peas and added a second can of tuna. instead of the cheddar I used Kraft Habenero Heat cheese for a kick. Enjoy

• I used this as a basic recipe for my canned salmon recipe. My son chose Rotini noodles (which I prefer over egg noodles) & can of mushroom. Some people said it was missing something, was definitely veggies. Added peas & carrots (frozen). I seasoned the fish mixture with garlic salt, onion powder, old bay, S&P, for a little change up, curry & ginger (just a little was enough). Mix together with noodles & baked for 35 minutes. Amazing.

• I really liked this recipe but only after I made some changes to the ingredient amounts. I cut the macaroni down to 8 oz. (2 cups) and made it with small elbow macaroni. I increased the shredded cheese to about 3 cups and increased the tuna to 12 oz. I also decreased the bread crumbs to 1/4 cup. You could add some salt but I just salted it when served. I left the remaining ingredients as is as well as the cooking time and while it doesnt specify, I baked it uncovered. It would serve about 3 people. If I want to make more then Ill just take the changes and those unchanged and double it. It came out nice and creamy, flavorful and perfect When I made it with the original measurements it was very dry and not very flavorful, hence the 3 stars. But with the changes, its 5 stars

• The family loved it I changed the bread crumb topping I heated butter and cheddar cheese added bread crumbs and spread on top of tuna casserole it was awesome

• It was pretty good but could have used more flavor....something seemed missing

• This recipe is what it is---comfort food. I made it as written except for needing to use two kinds of pasta (elbow macaroni and whole wheat rotini). I went short on the pasta, and I did think one more can of tuna could have been used (I used Costcos 6 oz can, but most of the regular brands now are only 5 oz---so definitely two cans needed there). This was just a good easy meal Thanks for the recipe

• I added a second can of tuna, butter with sea salt and a couple more shakes of sea salt. Should have added a little more cheese for my taste but its a good baseline recipe to go from.

• Easy to make. None in our extended household turned it down. Next time well add a little more milk, maybe cheese.

• Added a lot more spices, including paprika, chili powder, and nutmeg along with peas, spinach and onion. Also added a little thyme. Needed to add more milk before baking in the casserole dish. But great foundation for a delicious tuna casserole

• So good I think Id add more cheese next time, but it WILL be made again

• Comfort food both my husbands and my mom made. I used half the macaroni for the two of us, added a cup of frozen peas, and replaced bread crumbs on top with crushed potato chips. Just like moms.

• I made a couple changes. I added some red and yellow peppers, mushrooms and did a Panko topping.

• Was good, but there werent many bells and whistles, this recipe would be a good base for adding veggies and maybe more tuna.

• I love this. I use egg noodles and top with potato chips at end

• Such a great starter recipe. I used the garden twirl noodles and cream of mushroom soup. Didnt have cheddar so I used Parmesan. Threw in some frozen corn, pepper and smoked paprika into the mix. Topped with Panko bread crumbs and a little extra Parmesan cheese. Turned out tasty.

• My family loved this. I made everything to the tee except the bread crumbs on top. I just put more cheese on top.

• Either the macaroni needs to be cut in half or everything else doubled. It was relatively dry, we hardly tasted the tuna or cheese and it needed more flavor. I would use 2 cans of soup, 2-3 cans of tuna and double the cheese. Less bread crumbs and maybe some garlic powder.

• I used two boxes of Kraft Mac and cheese, used the cheese sauce packets, used corn bread crumbs, and one can of veggies. The kids and hubby loved it We all had seconds I wish it tasted a little cheeser, however for a healthy dinner its great

• For a slightly healthier version, I added a cooked sweet potato or yam to the mix and some stemmed broccoli. also I used vegetable pasta and only 1/2 of a can of mushroom soup. I added a bit of sour cream to make up for the lack of soup.

• Very good recipe, turned out great

• This is fun and easy..

• I made this with a couple tweeks. I changed the soup to cheddar cheese soup and the breadcrumbs to cheese topping.

• This recipe turned out rather dry. Since there was enough for the two of us to eat it for 2 more nights, I added another can of soup and another cup of milk, stirred it all up again and baked it again the next night with added cheese on top. A HUGE improvement .

• This is delicious it works with any cream of soup or pasta you have. There were no leftovers in our home Definitely a recipe to double or even triple

• This is good but lacks any luster...I added Salt and Pepper and a little onion and it was far better that way. Very good then.

• This is good as a base recipe but definitely needs some finessing.

• Good recipe. I added in a extra 12 oz can of tuna and a bag of frozen vegetables. I also added in extra cheese, milk and minced onions for extra flavor. Topped with frenchs crispy fried onions as well.