Oh, the age-old Macaroni Tuna Casserole Bake – it’s like a warm hug on a cold night, isn’t it? I don’t think I’ve ever met a casserole that didn’t promise some element of comfort and simplicity. This dish brings me back to my childhood, where it served as a steadfast dinner staple, and for good reason. Casseroles are a genius invention for busy folks everywhere, an all-in-one meal that you can toss together even after the longest of workdays. Whether you need something hearty after soccer practice or looking for a cozy meal to share with friends, this Mac and Tuna Bake is your ticket to easy, satisfying dining.
Picture this casserole with a side of steamed broccoli or a crispy green salad – you’ve got yourself a well-rounded meal. Personally, I love adding a side of garlic bread, because let’s be honest, who can resist that garlicky, buttery goodness paired with the creamy casserole goodness?
Macaroni Tuna Casserole Bake
Servings: 6
Ingredients:
– 2 cups of elbow macaroni, uncooked
– 2 cans (5 ounces each) of tuna in water, drained and flaked
– 1 can (10.5 ounces) of condensed cream of mushroom soup
– 1 cup of sour cream
– 1 cup of shredded cheddar cheese
– 1/2 cup of milk
– 1/4 cup of finely chopped onion
– 1 cup of frozen peas, thawed
– 1 teaspoon of garlic powder
– 1 teaspoon of salt
– 1/2 teaspoon of pepper
– 1/2 cup of breadcrumbs
– 2 tablespoons of unsalted butter, melted
– Optional: 1/4 cup of grated Parmesan cheese for topping
– 2 cans (5 ounces each) of tuna in water, drained and flaked
– 1 can (10.5 ounces) of condensed cream of mushroom soup
– 1 cup of sour cream
– 1 cup of shredded cheddar cheese
– 1/2 cup of milk
– 1/4 cup of finely chopped onion
– 1 cup of frozen peas, thawed
– 1 teaspoon of garlic powder
– 1 teaspoon of salt
– 1/2 teaspoon of pepper
– 1/2 cup of breadcrumbs
– 2 tablespoons of unsalted butter, melted
– Optional: 1/4 cup of grated Parmesan cheese for topping
Directions:
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