Name: Easy Macaroni Tuna Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 2 cans (5 oz each) tuna in water, drained; 3 cups elbow macaroni, uncooked; 1 ½ cups whole milk; 1 (10.5 oz) can cream of mushroom soup; 2 stalks celery, finely chopped; 1 small onion (white or yellow), finely diced; 1 cup frozen peas; ¼ cup mayonnaise; 2 cups shredded cheddar cheese, divided; 1 teaspoon garlic powder; 1 teaspoon dried dill; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup crushed potato chips

If there’s one dish that always brings back childhood memories, it’s this tuna macaroni casserole. Creamy, cheesy, and topped with crispy potato chips — it’s comfort food at its coziest. This was one of those weeknight lifesavers growing up, the kind of meal that made you forget you were eating canned tuna. And let’s be honest, anything with a golden crust of chips and melted cheese is already halfway to being a favorite.

It’s also incredibly practical — you can have it on the table in about 35 minutes, and most of the ingredients are probably already in your pantry or fridge.

Why This Recipe Works So Well

This casserole checks every box: quick, creamy, crunchy, and super customizable. On nights when you’re low on energy but need a solid dinner, this one comes through like a good friend. What I love most is how forgiving it is — you can tweak the ingredients based on what you have and it still turns out great.

I’ve used this recipe as a base so many times. Sometimes I throw in frozen corn or leftover veggies. Sometimes I swap the tuna for rotisserie chicken if I have leftovers. And once, in a rush, I topped it with crushed cheese crackers because we ran out of chips — still delicious.

Ingredient Notes From My Kitchen

Here’s a quick rundown of the main ingredients, along with a few real-life swaps I’ve tried:

Tuna: Canned tuna in water is my go-to, but if you’ve got a can of salmon sitting around, it works just as well. Even leftover chicken works when you’re out of tuna.
Cream of mushroom soup: I’ve used cream of chicken in a pinch, and one time I even stirred together a quick white sauce with flour, butter, and milk — it all gets the job done.
Cheddar cheese: Sharp cheddar brings a bold flavor, but I’ve also tried Colby Jack, mozzarella, and even a Mexican blend when that’s what I had.
Potato chips: Classic salted chips like Lay’s work great, but feel free to experiment. I’ve crushed up sour cream & onion chips once, and it added a little extra zing.

Step-by-Step: How I Make It at Home

This is a no-fuss recipe that comes together easily. I usually prep it while helping with homework or chatting with family in the kitchen.

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.

2. Cook the elbow macaroni just until al dente — you don’t want it too soft since it’ll bake more in the oven. Drain and set aside.

3. In a big mixing bowl, combine:

2 cans tuna
1 can cream of mushroom soup
½ cup milk
½ cup cheddar cheese
½ cup frozen peas
¼ cup chopped onion
¼ cup chopped celery
2 tablespoons mayo
A pinch each of garlic powder, dill, salt, and pepper

Give it a good stir. It’ll look a little messy — that’s perfect.

4. Stir in the cooked macaroni and mix everything until it’s evenly combined.

5. Pour the whole mixture into your baking dish and smooth it out.

6. Sprinkle on another ½ cup of cheddar.

7. Crush up about 1½ cups of potato chips and scatter them over the top. (Sometimes I let the kids do this part — they love smashing chips in a zip bag.)

8. Top it all off with the remaining 1 cup of cheddar cheese.

9. Bake for 20–25 minutes until bubbly and golden on top.

10. Let it rest for 5 minutes before digging in — it sets up nicely and is easier to scoop.

My Go-To Tips for Success

Make it ahead: You can fully assemble the casserole, cover it with foil, and keep it in the fridge overnight. I’ve done this before busy school nights or when I know we’ll be out late. Just bake when ready.
Freezing: If you want to freeze it, skip the chips until you’re ready to bake. Freeze the unbaked casserole tightly wrapped in foil. Thaw overnight in the fridge, then top with chips and cheese before baking.
Use what you have: This dish is very forgiving. No peas? Add corn. No celery? Skip it. Want it spicy? Throw in some chopped jalapeños or a few dashes of hot sauce.

What to Serve with It

This casserole is rich and creamy, so I like to keep the sides light and fresh:

A crisp green salad with lemon vinaigrette balances the richness perfectly.
Sliced cucumber and carrot sticks with hummus or ranch are great if you’ve got kids at the table.
Sometimes I’ll warm up garlic bread if we’re extra hungry.
Fruit salad or even just orange wedges make for a simple, sweet contrast.

How I Store and Reheat Leftovers

We almost always have leftovers (this makes a big batch), and they reheat really well.

To store: I pack the leftovers into a glass container with a tight lid and keep it in the fridge for up to 4 days.
To reheat: If it’s a single portion, the microwave works — about 1–2 minutes. For larger portions, I warm it in a skillet over medium heat with a splash of milk to bring back the creaminess.

If the chip topping softens in the fridge (which it usually does), you can sprinkle a few fresh ones on top before reheating to bring back that crunch.

Questions I Get About This Casserole

Can I make this without mayo?
Yes! You can skip it entirely or use sour cream or Greek yogurt instead. I like the little tang mayo adds, but it’s not a dealbreaker.

Can I add more veggies?
Definitely. Frozen mixed vegetables or sautéed mushrooms work beautifully. Just make sure they’re cooked or thawed before mixing in.

What’s the best tuna to use?
I usually go for chunk light tuna in water — it’s mild and blends well. But if you prefer a stronger flavor, solid white albacore is a great choice.

Can I make this gluten-free?
Absolutely. Just use your favorite gluten-free pasta and a gluten-free cream soup (or make your own with cornstarch).

Yield: 8