Tuna Casserole

This simple, economical recipe is made mostly with common pantry ingredients.


Windsurfers, Portsmouth Olympic Harbour, Kingston, Ontario, ca. 1986

Ask any college student in Canada, that cooks their own meals, what they have in their cupboard… No doubt, you already know the answer – KD.  Kraft Dinner is the college staple. Back in the day, when I was a college student I soon got bored with the basic KD recipe and started to get a little more creative in the kitchen. I happened upon this practical and delicious tuna casserole recipe that used ingredients that I had on hand and it has been a comfort food for me ever since.

tuna casserole

Tuna Casserole
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This simple, economical recipe is made mostly with common pantry ingredients.

Course: Main Course
Cuisine: Canadian
Servings: 4 people
Calories: 280 kcal
Author: Kevin Lamoureux
  • 1 box Kraft Dinner macaroni and cheese
  • 2 tbsp butter
  • 1 rib of celery finely chopped
  • 0.5 cup red bell pepper finely chopped
  • 0.5 cup red onion finely chopped
  • 0.5 cup chopped mushrooms
  • 0.5 cup milk
  • 1 can (10 oz) condensed cream of mushroom soup
  • 2 cans (10 oz total) tuna packed in water, drained
  • 0.5 cup shredded cheddar cheese
  • salt and pepper to taste
  • 0.5 cup crispy French fried onions Sold by Durkee, French's or Fresh Gourmet
  1. Preheat oven to 350 F
  2. Cook macaroni according to box instructions (about 7 minutes) and drain
  3. In a large pot, stir fry the celery, bell pepper, onion and mushrooms in butter until tender
  4. Add the milk and powdered cheese from the box and stir until well blended

  5. Add the soup and tuna and stir until well blended
  6. Transfer to a casserole dish and top with shredded cheese and French fried onions. Bake for 30 minutes

  7. Let stand 3 minutes then serve


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