I am not one for canned foods, they are however a good staple to have when the budget is tight and/or time is limited. This recipe was taken from Better Homes and Garden Cookbook series my mother had, and passed on to me. I have of course modified it some.

There are so many ways to alter this recipe, and most of them would make it healthier. But eh, comfort food is comfort food.

This recipe freezes beautifully; freeze it without baking it in the oven, thaw completely and then bake it. It is a perfect casserole for a potluck dinner and a good meal to bring to a friend in need.

Note. I like to use good quality tuna, from a good source, usually, the cheaper the tuna, the flakier it is and the less you have in a can, so be aware of this.

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3 cans cream of celery soup

3 cans solid packed tuna

½ c. mayonnaise

½ cup milk

2 tbsp. grainy mustard

2 c. grated cheddar cheese

1 tbsp. salt

2 tsp. black pepper

1 box pasta of choice (app. 900 grams)

2 more cups grated cheddar cheese


In a large pot of boiling salted water, add the pasta and cook al dente. (About one minute under the time mentioned on box or bag).

In a large bowl, stir in the cream of celery soup with the mil, mayonnaise, mustard, salt and pepper. Add tuna. Add cheese.

Drain pasta, reserving some cooking water.

Place the pasta back into the pot and add the tuna mixture.

Sprinkle with the last of the cheddar cheese and bake in 375° F oven for 40 minutes or till cheese is golden. Let rest 5 minutes and serve. Bon appétit!