Macaroni Tuna Casserole Recipe
Macaroni Tuna Casserole Recipe photo by Taste of Home

Macaroni Tuna Casserole Recipe

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4.5 30 36
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This dish is so easy to fix, and the flavor is better than any tuna helper I've ever tried. It was a staple when I was in college since a box of macaroni and cheese and a can of tuna cost so little. —Suzanne Zick, Osceola, Arkansas
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings


  • 1 package (7-1/4 ounces) macaroni and cheese
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (5 ounces) tuna, drained and flaked
  • 1/2 cup milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • Minced fresh parsley, optional


  1. Preheat oven to 350°. Prepare macaroni and cheese according to package directions. Stir in soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese and, if desired, parsley. Bake, uncovered, 20-25 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Macaroni Tuna Casserole in Quick Cooking May/June 1998, p12

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 1, 2016

"this was beyond disgusting. made exactly as written and the whole thing ended up in the trash! what a waste of money."

Reviewed Mar. 2, 2016

"Great recipe !"

Reviewed Dec. 7, 2015

"I found this recipe almost 20 years ago in a Taste of Home magazine. I have made it numerous times over the years. If you like tuna casserole you are sure to enjoy this."

Reviewed Oct. 20, 2015

"@ Alfoa - Whenever a recipe says to prepare according to package directions, it means to use the ingredients on the package and prepare like the box says to. The recipe usually does NOT include those ingredients or measurements, unless it specifically says so. So, in this case, you would use 1/4 cup milk, margarine, and the 1/2 cup milk called for in this recipe ingredients list. With this particular recipe, it wouldn't can make with a little less milk (even substitute evaporated milk or half-n-half) or no butter, use cream of celery, chicken, or mushroom soup. It will taste slightly different with each change, but still be delicious!"

Reviewed Oct. 1, 2015

"I decided to try this recipe because my daughters love mac and cheese, and I think I enjoyed it more than they did! I prepared the mac and cheese as I normally would (using the ingredients on the box), accidentally used 98% fat-free cream of celery soup (we couldn't tell), 1 1/2 cups of frozen peas and then sprinkled crushed baked potato chips and about 1/4 cup of cheese on the top in lieu of the full cup of cheese. Extremely creamy and delicious warmed up the next day as well!"

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