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4.50 from 2 votes

Tuna Casserole

A classic tuna casserole recipe made just like your grandmother used to make it!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 625kcal
Author: Aileen Clark

Ingredients

  • 8 oz. elbow macaroni
  • 1/4 cup butter
  • 1 small onion - finely chopped
  • 2 TBSP green bell pepper finely chopped
  • 2 TBSP all purpose flour
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup whole milk
  • 1 can cream of celery soup
  • 1 bag frozen peas
  • 12 oz. can tuna flaked with a fork
  • 11/2 cup shredded cheddar cheese
  • 1/2 cup bread crumbs tossed with 2 tsp melted butter

Instructions

  • Preheat oven to 350 degrees. Cook macaroni al dente and set aside. Meanwhile, melt butter in a large skillet over medium heat, add onions and peppers and cook until soft. This should take about 2-3 minutes. Whisk in flour, salt and pepper. Stir until smooth. Add milk and soup and cook over low heat until the sauce begins to thicken. Stir in the cooked macaroni, tuna, peas, and 1/2 of the cheese. Stir until everything is thoroughly coated. Turn off the heat. Pour the mixture into a 2 qt. buttered casserole. Top with the remaining cheese and bread crumbs. Bake until the casserole is hot and bubbly and the top is golden brown, about 35 minutes.
  • To freeze: Prepare the casserole until the baking stage. Place in a freezer friendly casserole dish (I love the foil ones from Dollar Tree). Cover with multiple pieces of foil, seal tightly and store in the freezer for up to 3 months. To cook, defrost in your fridge overnight. Bake at 350 for 35-45 minutes, adding time as needed. To bake from frozen, you will need to bake for approximately 1 hour 15 minutes, checking every 10 minutes or so towards the end. Please note that you should not put a frozen glass casserole dish into a hot oven as it could crack.

Nutrition

Calories: 625kcal