Whenever it’s cold outside, I love to turn to warm, comfort foods like this creamy and delicious homemade tuna casserole. Or for you true Minnesotans… tuna hotdish!
This tuna casserole recipe is simple to prepare and fits easily into any frugal menu plan. It’s a longtime family favorite of ours that has been adapted from the Downhome Tuna Casserole recipe in the Gooseberry Patch cookbook, “A Pinch of This, A Dash of That.”
Once you’ve made this dish, you’ll never suffer through a tuna casserole box mix again!
Homemade Tune Casserole
- 8 oz. of elbow macaroni
- 2 T. butter or margerine
- 1 c. celery, choopped
- 1/4 c. onion, chopped
- 1 can of cream of mushroom soup
- 2 T. flour
- 3/4 c. milk
- 1/4 t. black pepper
- 1/4 . thyme
- 12 oz of canned tuna, drained and flaked (two 6 oz cans)
- 10 to 12 round buttery crackers (I prefer Ritz)
- 1/4 c grated Parmesan cheese
- Cook elbow macaroni according to package directions, drain and place in a 1.5 qt casserole dish.
- In a saucepan, melt the butter or margarine and cook the celery and onions until tender.
- Add the onions and celery to the macaroni.
- In a separate bowl, combine the soup, flour, milk, pepper and time. Add the tuna and mix well. Combine the tuna mixture with the macaroni, onions and celery and mix well.
- In a zip top bag, crush the crackers finely. Add the Parmesan cheese and mix well. Spread the cracker and cheese mixture over the top of the casserole.
- Bake at 350°F degrees for 25 minutes until the cracker crumbs are golden brown.
This casserole is easy to make in advance. Just assemble it in the morning and keep it in the fridge until you’re ready to pop it in the oven for a hearty meal your family will enjoy.
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