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Tuna Mac

melissa loudy

"An easy casserole using mac-n-cheese from a box with a can of tuna, mushrooms, and bread crumbs on top."
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50 m servings 447 cals
Original recipe yields 4 servings


  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 903 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring water to boil in a saucepan. Cook macaroni at a boil, stirring occasionally, until tender, 7 to 8 minutes; drain.
  3. Return macaroni to the saucepan. Stir cheese sauce mixture from the packet, margarine, and milk into the macaroni until the margarine melts and the macaroni is evenly coated in sauce. Add tuna and mushrooms; stir. Pour macaroni mixture into a small casserole dish; top with bread crumbs.
  4. Bake in preheated oven until hot, about 30 minutes.

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Read all reviews 28
  1. 39 Ratings

Most helpful positive review

I wanted to make this tonight as a surprise for my husband because it was the first thing he cooked for me 25 years ago when we first met and started dating. He thinks this is what "sealed the...

Most helpful critical review

I made it exactly by the recipe because I was not familiar with making a dish like this. I would recommend reading other comments and seeing what they did! One cup of bread crumbs was way too mu...

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Least positive

I wanted to make this tonight as a surprise for my husband because it was the first thing he cooked for me 25 years ago when we first met and started dating. He thinks this is what "sealed the...

I've made this twice now. It's a real winner with my family, particularly my husband who likes tuna, but has never been a fan of any tuna cassarole until now. Tip: for those who think 1 cup of b...

This is a good, quick meal. I fixed this for my kids and now for the grand kids. The only thing I do differently is to use English peas instead of mushrooms

This recipe tasted better than it sounded. I Replaced the mushrooms with broccoli and used garlic and herb bread crumbs.

This was ok but I think it would be better with two 6 oz. cans of tuna.

Saute your own veggies instead of canned shrooms. Try: onion, garlic, broccoli, cauliflower, and mushrooms. Add garlic and onion powders, and salt.

I used fresh mushrooms and added a double amount. Also added 1/2 c. diced onion. I covered it with 1 cup of sharp cheddar cheese before baking. Put an aluminum foil 'hat' over the casserole d...

Was very good but suggest using less than 1 C of bread crumbs. I doubled the recipe & used 1 C of bread crumbs & it was way too much. It calls for 1 C in the initial recipe. Next time I'll use 1...

Been making this for decades. I usually add chopped onion and sliced green olives and top it with coarsely crushed potato chips instead of bread crumbs. Thanks, so good!