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Tuna Casserole

4.50 from 6 votes


  • 12 oz package of elbow macaroni
  • 2 tablespoons of butter
  • 1/2 cup diced onions
  • 2 10.5 oz cans cream of mushroom soup
  • 2 half cans of milk
  • 12 oz velveeta cheese
  • 12 oz can of tuna packed in water drained
  • 1 teaspoon of salt
  • 1/2 a teaspoon of black pepper
  • 15 oz can of sweet peas drained
  • Lays potato chips


  • Cook Macaroni according to the package
  • While the pasta is cooking in a separate pot cook the onions in the butter until they are translucnet
  • Once onions are cooked add soup then add a half a can of milk to each can , stir to get the thick soup off the side and pour it in the pot
  • Add the velveeta and stir while it melts
  • As it is cooking together add the drained tuna
  • Add salt and pepper
  • Once the cheese is completely melted add the peas
  • Add the drained cooked pasta while it is hot
  • Stir well until it is all mixed well
  • When serving add a handful of crushed lays potato chips ontop
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