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De-Lightful Tuna Casserole


  • 1 package (7 ounces) elbow macaroni
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup sliced fresh mushrooms
  • 1 cup shredded reduced-fat cheddar cheese
  • 1 cup fat-free milk
  • 1 can (5 ounces) light water-packed tuna, drained and flaked
  • 2 tablespoons diced pimientos
  • 3 teaspoons dried minced onion
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/3 cup crushed cornflakes


  • 1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.
  • 2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
    Freeze option: Cool unbaked casserole before topping with cornflakes; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Top casserole with cornflakes and bake as directed; increase time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts

1-1/4 cups: 329 calories, 8g fat (4g saturated fat), 32mg cholesterol, 684mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 starch, 2 lean meat.


Average Rating: 4.222222
  • lollygagtx
    Jan 9, 2020
    Used rice instead of the thick noodles, and two cans tuna, extra can cheese soup, too.
  • rustedgold1
    Nov 6, 2019
    Love it but must confess I did not use reduced fat cheese or soup. The fresh mushrooms and pimentos all add to its great flavor. New favorite!
  • Roxanne
    Nov 1, 2019
    Best tuna casserole I have ever made...and maybe the best I have ever eaten. Made it exactly as recipe instructed and it was indeed DELIGHTFUL! I wouldn’t change a thing.
  • KatyDid2010
    Jul 30, 2019
    Whole family loved it including the littles.
  • redgirl4634
    Mar 27, 2018

    This was pretty good, got good reviews from my picky husband and my 5 year old. I salted the pasta water and added a few extra spices like garlic and onion powder so it was not bland for me. I also threw in some thawed frozen corn I had leftover from a soup recipe and topped it with crushed black pepper triscuits because I didn't have corn flakes.

  • cimgraph
    Jan 15, 2015

    Creamy and satisfying recipe. Only two things I did differently were I substituted chopped sun dried tomatoes instead of pimentos since it was what I had on hand and added a half cup of chopped broccoli to mixture. We had not made this in ages, and we liked this a lot.

  • jtermont
    Dec 13, 2014

    I liked this recipe for tuna casserole. I substituted 4oz can sliced mushrooms for the fresh mushrooms just to save some time. It was still very good! I will likely make this recipe again!

  • ebourn
    Oct 9, 2014

    Bland. Didn't like it at all.

  • scubacas
    Dec 31, 1969

    I've been searching for the perfect tuna noodle casserole...this wasn't perfect...I'm still looking...but overall this was pretty good and until I find the perfection I am looking for I would probably make this again

  • ladyinred8473
    May 8, 2013

    Didn't have corn flakes, so put French fried onion rings on top-delicious!

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