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Tuna Noodle Casserole IV

Tuna Noodle Casserole IV

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Tuna Macaroni Casserole. It's quick and easy, but the BEST. It will serve the heartiest of family appetites, or a gourmet party.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 854 mg
  • 34%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.
  3. In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.
  4. Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.
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Delicious! Per other reviewers' suggestions, I made a couple of minor changes: used 2 cans tuna, used only about 1/4 C milk, added dried chopped onion, garlic powder, salt and pepper, 1 C cheese, and about 1/4 C breadcrumbs to the mixture (I used italian breadcrumbs in place of the crushed croutons). After pouring into casserole dish, I sprinkled with about 1/2 cup cheese 1/4 cup breadcrumbs. BF and I ate the whole thing- will definitely make again.


I made this twice...first time as directed, and I found it pretty bland. The second time, I used shells instead of elbows, stirred the cheese in with the mixture, and added 1/2 tsp salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1/4 tsp pepper. MUCH better! Boyfriend raved...with minor renovations, this recipe is a keeper!


tasty comfort food. Works as well using leftover cooked chicken, turkey, or pork instead of tuna