By March 19, 2014 3 Comments Read More →

Mom’s Tuna Macaroni Casserole

TCwith logoMy mother’s tuna macaroni casserole will dispel the notion that tuna casserole is a distasteful conglomeration of tuna, noodles, peas and canned soup. This tuna casserole is a light, fluffy mixture of eggs, bread, cheese, pasta and tuna. It’s best described as a combination of cheese strata and macaroni and cheese. This tuna casserole is comfort food at its best. Even picky eaters will love it.


My sister and I lived off this tuna casserole during our college days. We must have made it at least once a week.  The fact that two busy college students made this recipe so frequently, is not only an indication of how good it is, but also of how easy it is to make.


Cook the pasta, and make the cheese sauce.


Mix the tuna, bread and eggs.


Combine it all together and bake. Very simple!


Richard will gladly testify to how good this tuna casserole is. I asked him to assist me in taking some photos of the casserole for my blog. As I was thanking him for helping me, he grabbed a big scoop of the casserole (without asking, of course) and ate it. Then he said, ” Yum, this is so good! Don’t take too long with your photographs, the casserole might dry out! ” Was he concerned that I was busy working and that he might have ruined the casserole for my picture taking? No way! His only concern was that I should hurry up so he could eat the casserole.

Velveeta ad

I’m sure there are some cooks who cringe at the thought of using processed cheese food. Well, I don’t fall into that category. I grew up with my mother using Velveeta cheese. For me, there are just some recipes in which Velveeta is the perfect ingredient. This tuna casserole happens to be one. For a bit of the history behind Velveeta cheese take a look at this fun article by historic gastronomist Sarah Lohman. If you want to try your hand at making your own American cheese, here’s Yvonne Ruperti’s recipe for homemade American cheese.

Mom’s Tuna Macaroni Casserole

Servings 5-6
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Meal type Main Dish
Not your typical tuna casserole. A delectable combination of eggs, bread, cheese, pasta and tuna.


  • 2/3 cups elbow macaroni
  • 3/4 cups evaporated milk
  • 3/4 cups water
  • 8oz Velveeta cheese (diced)
  • 7oz can, water packed, albacore tuna (drained and flaked)
  • 2 -3 slices of bread (2 cups torn bread pieces)
  • 1 tablespoon grated onion
  • 2 eggs (lightly beaten)


Step 1. Preheat the oven to 350 degrees.
Step 2. Boil the elbow macaroni in salted water, according to package directions; drain well.
Step 3. While the macaroni cooks, combine the evaporated milk, water, and diced cheese in a saucepan. Cook over medium-low heat. Stir frequently to keep the cheese from burning in the bottom of the pan. Cook until the cheese melts; do not boil.
Step 4. Tear the bread into thumbnail size pieces, making 2 cups of bread crumbs.
Step 5. In a large mixing bowl, combine the drained, flaked tuna, torn bread crumbs, grated onion and the lightly beaten eggs.
Step 6. Add the drained macaroni; mix. Add the cheese sauce; mix again. Pour into a 1.5 to 2.5 quart casserole dish (I use a 6 1/2" x 10 1/2" baking dish.)
Step 7. Bake 1 hour. Let rest 10 minutes before serving

Special Notes:

All types of bread work in this recipe, but my favorite is sourdough.

A Corn Maiden recipe from my mom's vintage recipe box.

3 Comments on "Mom’s Tuna Macaroni Casserole"

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  1. Suzy says:

    Your Tuna Macaroni Casserole was great.
    True comfort food.
    So good.

  2. Sister #1 says:

    This is a personal testimonial from Lisa’s sister, who helped devour this casserole as a child,during college and on into adulthood. Every time I have tried to replace the Velveeta with another cheese my kids have told me I have ruined their favorite. It’s a keeper just the way it is-a family tradition!

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