I always make my tuna casserole with mayo, onion, red pepper, celery and cream of celery and cheese macaroni pasta. If I don’t have pepper I’ll just add more celery.
I make it at least once a month, it’s very easy to prepare and doesn’t take long to cook. My favorite kind of recipes.
Even if someone doesn’t like fish, I can almost guarantee they will like this casserole.
My 2-year old grandson always ask for a second helping.
It’s an old fashioned tuna casserole
This has been in my recipe box for a very long time, a co-worker gave it to me in 1987!
And I’ve read comments on recipe sites that people have made it for 40 years and their mother had made it too.
It’s not the classic tuna casserole
That I’ve seen on Pinterest. I wasn’t sure what ingredients were in a classic recipe. So I searched cooking sites and it seems that the classic tuna noodle casserole recipe uses peas, egg noodles and breadcrumbs or crushed chips for the topping.
What?? no cheese…nope. That would not work in my house. LOL
Steps to make my tuna casserole with mayo
Cook your macaroni for about 10 minutes. Check it that it’s just past al dente but not mushy.
While the pasta is boiling, cut your veggies and add to your cooking dish. Drain the can of tuna and combine with the veggies. Then add your mayo, salt, pepper and garlic powder.
Drain the macaroni thoroughly and add to the veggie and mayo combo.
On the stove, heat up the cream of celery soup on medium. Mix well then add the cheese and milk. Stir until cheese melts.
Cover the ingredients in the cooking dish and poke holes on top and gently stir to get the sauce into the other ingredients without mixing them together.
I add more cheese on top of it. Yep love cheese.
Try it and let me know if mine is better than the classic tuna casserole.
My Tuna Casserole with Mayo
- 1¼ cup uncooked macaroni
- 1 can tuna – drained
- ½ cup mayo
- 1 cup chopped celery
- ⅓ cup chopped onion
- ¼ cup chopped green (or any color) pepper
- 1 tsp salt
- garlic powder to taste
- 1 can cream of celery soup
- ½ cup milk
- 1 ½ cup shredded cheddar cheese
- Cook noodles and drain
- Combine tuna, mayo, veggies, salt and garlic powder
- Add the cooked noodles and add more mayo if need be. You want the ingredients to stick together
- Pre-heat over to 425F
- In a small cooking pot over medium, heat the cream of celery soup and mix well
- Add 1 cup of cheese and the milk to that mixture and stir until cheese has melted
- Pour over the noodle mixture
- Poke holes in the top of casserole and gently move the soup mixture around. Don't mix, just make sure the soup goes through
- Add the rest of the cheese on top, as much as you want to cover
- Bake for 20 minutes, until top is nice and crusty
Need dessert too? Here’s my mother-in-law’s famous carrot cake recipe.