Recipe By Elke Hinze
Published Nov 28th
Prep 5m Cook 25m Additional - Ready In 30m
Servings 6 servings Calories 508.2

This is a very simple and quick recipe that I make when we have a lot of company or need dinner quickly. Everyone who has it loves it. Crush the croutons to add more of a crust to the dish.

Recipe Ingredients

  • 1 cup elbow macaroni
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 (5 ounce) cans tuna, drained
  • 1 pound Cheddar cheese, cubed
  • 1 ½ cups seasoned croutons

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a 9x13 inch baking dish, combine soup, tuna and 1/2 of the cheese; mix well.
  3. 3 Add pasta to baking dish and mix together. Add remaining cheese to the top of the mixture, then add croutons. Cover dish and bake in preheated oven for 15 minutes or until the cheese is melted; serve.

Nutrition Facts

  • Calories 508.2
  • Carbohydrate 23.8 g
  • Cholesterol 92.7 mg
  • Fat 30.5 g
  • Fiber 1.1 g
  • Protein 33.7 g
  • Saturated Fat 17.3 g
  • Sodium 943.6 mg
  • Sugar 2 g


  1. If I hadn't added about a cup or so of milk, this tuna casserole would have been really dry. I sauteed half of an onion, a couple LARGE handfuls of matchstick carrots and garlic in EVOO and butter and added it to the casserole. I also made my own croutons. Good, but again you need - Read more ...
  2. This was a descent recipe. I had to increase the amount of macaroni It did not seem like enough. I cut the cheese in half and used french fried onions instead of croutons.
  3. I changed so much that I probably shouldn't rate this recipe but it was delicious so I had to. I have made tuna casserole once before from a different recipe but didn't care for it. When I saw this one it seemed more suited to my tastes. I used twice as much macaroni same amount - Read more ...
  4. Loved this! Threw it together while my daughter was at piano lessons and it was done when she got home. I added about 1/2-1 teaspoon curry powder and 1/2 teaspoon garlic powder to the tuna mixture but also cut the shredded cheese in half(8 oz total). Will make this again!
  5. Even though I am a cheese lover this casserole has too much of it. I could have just eaten a block of cheese! Next time I would cut the amount of cheese in half grate it instead of cubing and bake it in a 8x8 dish. 9x13 is too big.
  6. This is a great recipes that is very filling. I love cheese so I left in the one pound but have found it easier to work with when it is shredded (more convienent to as you can buy cheese already shredded). I also tend to cut back a bit on the croutons on the top - Read more ...
  7. This recipe turned out well with a couple of additions... I added about a 1/4 cup chives chopped finely a small container sour cream and two cloves crushed garlic. I mixed those with the cream of mushroom soup. I also added some frozen peas carrots and corn. That gave it some nice colors. We really - Read more ...
  8. like other reviewers I reduced the cheese to one cup and I also used crumbled ritz crackers rather than crutons. Overall it tastes good and is very easy to make.
  9. I am a beginner cook and was THRILLED with this recipe! Not only was it simple to make everyone I shared it with had seconds thirds FOURTHS!! I changed a few things though. I only used half the amt. of cheese that the original called for and I used cream of chicken soup (added half - Read more ...

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