Real Recipes From Real Home Cooks ®

tuna casserole

Recipe by
Kathleen Williams
Fort Lawn, SC

My family's favorite.

yield 6 -12
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For tuna casserole

  • 2 c
    macaroni, elbow
  • 3 Tbsp
  • 3 Tbsp
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1 tsp
  • 1/2 tsp
    smoked paprika
  • 1/2 tsp
    dry mustard
  • 1/2 tsp
    black pepper
  • 2 tsp
    better than bullion chicken
  • 1 c
    pasta water
  • 1 c
  • 2 c
    shredded cheddar cheese
  • 3 can
    tuna, packed in water, drained
  • saltine cracker crumbs

How To Make tuna casserole

  • 1
    Preheat oven 350 degrees and spray casserole dish with cooking spray. In large sauce pan boil the elbow macaroni until just done. Reserve 1 cup of pasta water and drain macaroni set aside. Stir the chicken bullion in pasta water so it will dissolve.
  • 2
    In same sauce pan melt butter, combine spices and add to butter. Stir for a minute and then add flour and stir for one minute more.
  • 3
    Add milk to the chicken stock and whisk the mixture continuously into the roux mixture. Whisk until it starts to thicken.
  • 4
    Remove from heat and add 1 1/2 cup of cheese and stir until melted. Add tuna and stir.
  • 5
    Add macaroni to the casserole dish and pour tuna/cheese mixture over it. Stir until thoroughly combined. Top with remaining cheese and cracker crumbs. Using a hand grater grate some butter over cracker crumbs.
  • 6
    Bake for 30 minutes or until golden brown and sides are bubbly.

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