There is something mighty comforting about a simple baked supper that comes together from pantry staples, and this 6-Ingredient Oven Baked Tuna Macaroni is just that kind of dish. It reminds me of the practical casseroles so many Midwestern home cooks have relied on for generations, when a few cans from the cupboard, a box of pasta, and a good hot oven could feed a whole family well. Mixing the canned tuna right in with the dry macaroni saves time and fuss, and by the time it bakes up, you have a creamy, hearty meal with plenty of old-fashioned goodness.
Serve this tuna macaroni with buttered green beans, sweet peas, or a simple lettuce salad with a tangy dressing to brighten the plate. Warm dinner rolls, sliced tomatoes, or a spoonful of applesauce on the side also fit right in with this cozy casserole, and if you like, a little cracked black pepper or chopped parsley on top adds a fresh finish.
6-Ingredient Oven Baked Tuna Macaroni
Servings: 6
Ingredients
2 cups dry elbow macaroni
2 cans tuna, drained
1 can condensed cream of mushroom soup
2 cups milk
2 cups shredded cheddar cheese, divided
1/2 teaspoon salt
Directions
1. Preheat the oven to 375°F and lightly grease an oven-safe roasting pan or 9x13-inch baking dish.
2. In the baking pan, combine the dry macaroni, drained tuna, condensed soup, milk, 1 1/2 cups of the shredded cheese, and salt. Stir well so the macaroni is evenly coated and the tuna is broken into bite-size pieces.
3. Cover the pan tightly with foil and bake for 35 minutes.
4. Remove the foil, stir the casserole well, then sprinkle the remaining 1/2 cup cheese evenly over the top.
5. Return the pan to the oven uncovered and bake for 10 to 15 minutes more, until the macaroni is tender and the top is hot and bubbly.
6. Let the casserole rest for 5 minutes before serving so it can set up slightly.
Variations & Tips
Pea Supper Version: Stir in 1 cup of frozen peas before baking if you want a little color and sweetness in the casserole. It is a fine way to round out the meal in one dish.
Creamier Texture Tip: If your macaroni absorbs liquid quickly, add an extra 1/4 to 1/2 cup milk before the final bake. That little bit helps keep the casserole soft and creamy instead of dry.
Cheese Swap: Sharp cheddar gives the most flavor, but Colby or a simple shredded American blend will melt nicely too. Use what you have on hand, which is how these pantry suppers have always been made.
Make-Ahead Note: You can mix everything together a few hours ahead and refrigerate it covered. When ready to bake, let the dish sit at room temperature for about 20 minutes first, then bake as directed, adding a few extra minutes if needed.
Browning Tip: For a deeper golden top, place the baked casserole under the broiler for 1 to 2 minutes at the very end, watching closely so the cheese does not scorch.