Tuna Macaroni Bake

If you enjoyed tuna casserole as a youngster, then you will love our updated version! This casserole has been a family favourite in western Canada since the 1940s and was often made with a can of mushroom soup. Butter, flour, and milk are easily used to replace the can of soup and are items usually found in your kitchen.

Yield: Serves 6

Tuna Macaroni Bake


  • 2 cups macaroni
  • 1/2 cup diced onion
  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper
  • 2 1/2 cups milk (2%)
  • 1 tbsp prepared mustard
  • 2 (184 g) cans solid white tuna, drained
  • 1 cup shredded cheddar cheese
  • 1 cup coarsely crushed potato chips


  1. Preheat oven to 350°F.
  2. Cook macaroni according to package directions. Drain, rinse and set aside.
  3. Sauté onion in butter until tender, about 2 minutes. Stir in flour, salt and pepper and cook for 1 minute.
  4. Gradually stir in milk. Cook, stirring constantly, until sauce thickens slightly. Stir in mustard, tuna, macaroni and cheese.
  5. Spoon into greased 2-quart casserole. Cover top with crushed potato chips. Bake uncovered until centre is bubbling and top is slightly browned, 20-25 minutes.
Nutritional analysis per serving:


607 calories, 29.9 g fat, 29.9 g protein, 54.6 g carbohydrate, 2.6 g fibre, mg sodium

Tip: This is a basic tuna casserole that you can easily add to. Try adding thawed frozen or leftover vegetables such as peas, carrots, celery, or mushrooms. Or add some zip with a hot sauce.