This Macaroni Tuna Casserole Bake is a filling, budget-friendly dinner made with elbow macaroni, canned tuna, cheddar cheese, cream of mushroom soup, and a crispy breadcrumb topping baked until golden and bubbling.
It uses ingredients you likely already have and comes out of the oven tasting like something you put real effort into. Good, honest weeknight food.
It feeds a crowd easily and reheats well the next day (the flavors actually improve overnight).
I’ll often serve it alongside Homemade Toasted Tuna Melt Sandwich or Cucumber Bites with Tuna Salad when I want an easy tuna-forward meal with minimal shopping.
If you’re into easy tuna dinners and baked pasta dishes, these are worth bookmarking too:
- Homemade Toasted Tuna Melt Sandwich
- Cucumber Bites with Tuna Salad and Radish
- Sweet Macaroni Salad
- Pesto Penne Pasta with Zucchini, Green Peas and Basil
Ingredients You’ll Need
Elbow macaroni is the classic here — it holds the sauce well and keeps a little bite after baking. Tuna in water drains cleaner than oil-packed and keeps the sauce from going greasy.
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Ingredients
3 cups elbow macaroni, cooked al dente
2 cans (5 oz each) tuna in water, drained
1 can (10.5 oz) cream of mushroom soup
1 cup whole milk
1 1/2 cups shredded cheddar cheese, divided
1/2 cup mayonnaise
1 cup Broccoli
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1/2 cup panko breadcrumbs
1 tablespoon butter, melted
Directions
- Preheat your oven to 375u0026#176;F (190u0026#176;C) and grease a 9×13-inch baking dish.
Cook the elbow macaroni in well-salted boiling water until just al dente — pull it about 1 minute early.
It will keep cooking in the oven, and overcooked pasta in a casserole turns unpleasantly soft. - In a large bowl, whisk together the cream of mushroom soup, milk, and mayonnaise until smooth.
Stir in the garlic powder, onion powder, salt, and black pepper.
Add 1 cup of the shredded cheddar, the drained tuna, and the cut Broccoli and mix to combine. - Add the cooked macaroni to the bowl and fold everything together gently<.
Keep the tuna in small chunks rather than breaking it down completely — texture matters here.
Transfer the mixture to the prepared baking dish and spread into an even layer. - Scatter the remaining 1/2 cup of cheddar evenly over the top.
Toss the panko breadcrumbs with the melted butter until coated, then spread over the cheese.
The buttered panko gives a noticeably crunchier crust than regular breadcrumbs — worth the extra 30 seconds. - Bake uncovered for 25 to 30 minutes until the top is golden brown and the edges are actively bubbling.
If the breadcrumbs start browning too fast, tent loosely with foil for the last 10 minutes.
Rest for 5 minutes before scooping — it tightens up slightly and serves much more cleanly.
- Scoop into bowls and serve warm — enjoy!
Important Recipe Notes
- Undercook the macaroni. Al dente or slightly firmer — it finishes in the oven and will be perfectly cooked when the casserole comes out.
- Drain the tuna thoroughly. Press it firmly with the can lid before fully opening. Extra liquid thins the sauce and makes the casserole watery.
- Mayonnaise in the sauce. It adds creaminess and a subtle richness. Don’t skip it or substitute with plain yogurt — the texture will be noticeably different.
- Storage. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 15 minutes. The microwave works but the topping softens.
- Freezer option. Assemble without the breadcrumb topping and freeze for up to 2 months. Add the topping fresh before baking from frozen, adding 20 extra minutes to the bake time.
How to Serve, Store & Customize This Recipe
Serving Serve hot, scooped directly from the baking dish into bowls. A simple green salad on the side rounds it out. This is a filling one-dish meal — most people don’t need much alongside it.
Storing Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 15 minutes to revive the crust. The microwave is fine for speed but the topping loses its crunch.
Customizing Add a cup of corn kernels or diced red bell pepper to the filling for extra color and texture. Swap the cheddar for a sharp white cheddar or a mix of cheddar and Gruyere. For extra heat, stir a teaspoon of hot sauce into the sauce mixture before baking.
Macaroni Tuna Casserole Bake
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
3 cups elbow macaroni, cooked al dente
2 cans (5 oz each) tuna in water, drained
1 can (10.5 oz) cream of mushroom soup
1 cup whole milk
1 1/2 cups shredded cheddar cheese, divided
1/2 cup mayonnaise
1 cup Broccoli
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1/2 cup panko breadcrumbs
1 tablespoon butter, melted
Directions
- Preheat oven to 375°F. Cook macaroni to just al dente, about 1 minute less than the package says.
- Whisk soup, milk, and mayo. Add garlic powder, onion powder, 1 cup cheddar, tuna, and Broccoli.
- Fold macaroni into the mixture gently and transfer to the baking dish.
- Top with remaining cheddar, then buttered panko breadcrumbs.
- Bake uncovered 25 to 30 minutes until golden and bubbling. Rest 5 minutes before serving.
- Scoop into bowls and serve warm — enjoy!
Notes
- Use short pasta like elbow macaroni, butterfly, shells, rotini, or penne so the creamy sauce coats every bite.
- Cook the pasta just until al dente because it will continue baking in the casserole.
- Drain the canned tuna well before adding it so the casserole does not turn watery.
- For extra creaminess, add a splash of milk if the mixture looks too thick before baking.
